Description
This Healthy Green Mac and Cheese is a wholesome twist on the classic, packed with fresh broccoli, spinach, peas, and whole wheat pasta for added fiber and nutrients. A creamy, cheesy sauce made with non-dairy milk and white cheddar gives it a deliciously rich texture without excess fat. This kid-friendly, easy-to-make dish is perfect for a balanced meal that’s both satisfying and nutritious.
Ingredients
- Pasta: Whole wheat elbow macaroni (or gluten-free/lentil pasta)
- Vegetables: Fresh broccoli florets, fresh peas, fresh spinach
- Aromatics & Herbs: Green onions, garlic cloves, fresh oregano leaves
- Sauce Base: Gluten-free flour, unsweetened non-dairy milk (almond, coconut, or cashew)
- Cheese: Grated white cheddar cheese (or dairy-free alternative)
- Seasoning: Kosher salt, ground black pepper
Instructions
-
Preheat the Oven
- Set your oven to 350°F (175°C).
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Cook Pasta and Vegetables
- Boil salted water and cook pasta 2-3 minutes less than al dente.
- Add broccoli and peas in the last few minutes, drain, and transfer to a baking dish.
-
Prepare the Green Cheese Sauce
- Blend spinach, green onions, garlic, oregano, flour, and non-dairy milk until smooth.
- Season with salt and black pepper.
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Cook the Sauce
- Pour into a saucepan and heat on low for 6-8 minutes, stirring occasionally until thickened.
- Stir in grated white cheddar cheese until smooth.
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Assemble & Bake
- Pour the sauce over the pasta and vegetables, mixing gently.
- Bake for 18-20 minutes until bubbly and broccoli is tender.
-
Serve & Enjoy
- Remove from oven and serve warm.
Notes
- Pasta Substitutes: Use gluten-free, chickpea, or lentil pasta for extra protein.
- Cheese Alternatives: Swap for plant-based cheese for a vegan version.
- Extra Veggies: Add kale, zucchini, or asparagus for more greens.
- Make-Ahead: Assemble ahead and refrigerate, then bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
