Easy Green Mac and Cheese

Easy Green Mac And Cheese

Easy Green Mac and Cheese. It’s SOOOOOO good! Lots of vitamins and minerals from the spinach, lots of flavor, lots of creamy, cheesy goodness.

This is a relatively quick meal to put together, if only because I prepare each component in a separate pan. If that’s not your thing, you can use one pan and cook each item one at a time. Just know that it will take longer.

Feel free to add your own flare! Do you like mushrooms? Zucchini? Carrots? Cook them with your onion and enjoy!

I LOVE the Annie’s Shells and White Cheddar. Any other box mac and cheese will work, but if you choose an “orange” cheese, just know that the green color will not be as vibrant.

I have never tried this with frozen spinach, only because I rarely buy frozen vegetables, but I’m positive that frozen spinach would work just as well as fresh.

Ingredients (2 adult servings or 3-4 kids servings)

1 box Annie’s Shells and White Cheddar (or whatever box mac & cheese you prefer)

Butter and milk, per box instructions

1/2 bag of fresh spinach, ~3 oz

1 onion, diced

Oil, Salt and Pepper

Flavorings/seasonings (pick 1 or more!): 2-3 tablespoons pesto, 2-3 tablespoons cream cheese, garlic powder, crushed red pepper, oregano


Boil water and cook noodles per box instructions, then drain and set aside.

Meanwhile, in a different pan, saute onions until golden. Set aside

Meanwhile, in a 3rd pan (sorry…), simmer 1/4 cup water. Add spinach and cover. Allow spinach to wilt down and shrink. until it is all dark green and very soft. Remove from heat, allow to cool for 5 minutes.

Transfer warm spinach and spinach liquid to your blender. Add milk, butter, and cheese packet per box mac and cheese instructions. Carefully blend until mixture is smooth and creamy. Add cream cheese, pesto and/or your other flavorings of choice and blend until incorporated.

Transfer spinach sauce mixture back into pasta pot, Add pasta and onions to sauce and stir to combine. Heat on low until mixture is warmed through. Add salt and pepper to taste.

Garnish with black pepper and crushed red pepper flakes, if you’re feelin’ it!

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.

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