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Healthy Green Mac and Cheese is a nutritious twist on this creamy pasta favorite! Made with whole wheat pasta, broccoli, spinach, and peas, this dinner is a powerhouse of nutrients that kids and adults will love.
If you love mac and cheese, this Healthy Homemade Mac and Cheese is the perfect recipe for you! The dish is packed with cheesy flavor and vibrant green color that makes kids want to eat their veggies. Plus it’s the perfect easy vegetarian dinner recipe to serve the family for St. Patrick’s Day. Made with whole wheat pasta, a bunch of green veggies, fresh herbs, and cheese.
Looking for other mac and cheese recipes? Try this Buffalo Chicken Mac and Cheese or this delicious Keto Cauliflower Mac and Cheese.
Why you’ll love this homemade mac and cheese
- Delicious! It’s cheesy, creamy, and so tasty.
- Healthy: This pasta is made with whole-wheat pasta, dairy-free milk, and plenty of green veggies to give it that pretty color. Packed with nutrition!
- Easy to make: This is a simple and easy mac and cheese recipe that will be on the dinner table in 45 minutes.
Ingredients you’ll need
This is just a list of ingredients you will need to make this creamy baked Healthy Mac and Cheese. Full measurements are listed further down below.
Whole wheat elbow macaroni
Broccoli
Peas
Spinach
Green onions
Garlic cloves
Oregano
Gluten-free flour
Non-dairy milk of choice
White cheddar cheese
Kosher salt and ground pepper
How to make This healthy Mac and Cheese
- Preheat the oven to 350°F.
- Cook pasta: In a large pot of salted water cook the pasta according to package directions; drain 2-3 minutes before al-dente. Place drained pasta into an oven dish. Add broccoli florets and peas and stir to combine.
- Blend the sauce: In a high speed blender add the spinach, green onions, garlic, oregano leaves and flour. Pour in the milk and blend until smooth, then taste and season with salt and pepper.
- Cook sauce: Transfer the mixture to a saucepan and cook over low heat, whisking occasionally for about 6-8 minutes, or until it thickens and it coats the back of a spoon. Stir in the cheese and whisk until melted and smooth.
- Bake: Pour the sauce over the pasta and veggies in the baking dish. Bake for 18-20 minutes, or until cheese is bubbling and broccoli is tender.
- Serve immediately and enjoy!
Recipe Tips and Substitutions
- Pasta: We used whole wheat pasta, but you can substitute for a gluten-free or white pasta as desired. Consider the healthier pasta options out there like lentil or chickpea pasta.
- Veggies: Fresh vegetables will give you the best results in this recipe. We don’t suggest using frozen spinach or broccoli, as may make the sauce watery.
- Milk: Almond milk, coconut milk, or cashew milk would make good options. Any dairy-free milk option will work, but make sure it is unsweetened. If you like you may use 2% milk.
- Tips for the creamy sauce: Make sure to blend the sauce until very smooth before cooking for a creamy sauce.
- Tips for pasta: Make sure to drain the pasta 2-3 minutes before it is al dente. It will continue to cook while baking.
frequently asked questions
Green mac and cheese is the healthiest way to eat it! Low in fat, loaded with veggies. It’s made with whole grains, has protein from the cheese, and is packed with nutrients from all the green veggies.
Leftovers can be stored in a sealed container in the fridge for up to 3-5 days. Reheat in the microwave or oven until heated through.
This recipe can be made ahead and frozen in a sealed container for up to 3 months. When ready to use, thaw overnight in the fridge and then bake until warmed through.
For more protein, you can serve this recipe alongside steak like this Filet Steak with Mushroom Sauce or baked chicken like this Baked BBQ Chicken Breast. You can also serve it alongside crusty bread, a simple green salad, or fresh fruit.
more healthy pasta recipes
- Easy Vegan Mac and Cheese
- Creamy Salmon Pasta
- Mexican Chipotle Chicken Pasta
- Spinach and Ricotta Stuffed Pasta
- Buffalo Chicken Pasta Salad
- Shrimp and Spinach Pasta
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Healthy Green Mac and Cheese
Ingredients
- 10 oz whole wheat elbow macaroni
- 1 medium head of broccoli, cut into small florets
- 1 cup peas
- 1 cup fresh spinach
- 2-3 green onions, roughly chopped
- 2 garlic cloves
- 1 handful of oregano, leaves picked
- 1 1/2 tbsp gluten free flour
- 2 cups non-dairy milk of choice
- 2 cups grated white cheddar cheese
- Kosher salt and ground pepper, to taste
Instructions
- Preheat the oven to 350°F.
- In a large pot of salted water cook the pasta according to package directions; drain 2-3 minutes before al-dente. Place drained pasta into an oven dish. Add broccoli florets and peas and stir to combine.
- In a high speed blender add the spinach, green onions, garlic, oregano leaves and flour. Pour in the milk and blend until smooth. Taste and season with salt and pepper.
- Transfer the mixture to a saucepan and cook over low heat, whisking occasionally for about 6-8 minutes, or until it thickens and it coats the back of a spoon. Stir in the cheese and whisk until melted and smooth.
- Pour the sauce over the pasta and veggies in the baking dish.
- Bake for 18-20 minutes, or until cheese is bubbling and broccoli is tender.
- Serve immediately and enjoy!
Video
Notes
- Pasta: We use whole wheat pasta, but you can substitute for a gluten-free or white pasta as desired. You may also use lentil or chickpea pasta.
- Veggies: Fresh vegetables will give you the best results in this recipe. We don’t suggest using frozen spinach or broccoli, as may make the sauce watery.
- Milk: Almond milk, coconut milk, or cashew milk would make good options. Any dairy-free milk option will work, but make sure it is unsweetened.
- Tips for the creamy sauce: Make sure to blend the sauce until very smooth before cooking for a creamy sauce.
- Tips for pasta: Make sure to drain the pasta 2-3 minutes before it is al dente. It will continue to cook while baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I initially rated this 4 stars because of how it tasted on Thanksgiving, but I’m giving it 3 stars now because of how it reheats. The cheese seperated from the macaroni and it took on an unpleasant vegetal taste. I put in more cheese than it called for but it was still not cheesy enough. It was too liquid. I agree with the other commenter about reducing the milk.
What non dairy cheese do you use for this recipe?
They didn’t – check the nutrition facts and look at how high the protein content is. It wouldn’t be that high if it was non-dairy cheese which is made from starch and oil.
How many grams are there in a 1 cup serving ?
I would have to check on this. Not sure
Okay. Maybe you know how many cups there are in the serving bowl in the video ?
The recipe look delicious, but I really have to limit my calorie intake…
DELICIOUS! I will make this recipe again for sure !
Thanks for the feedback.
Excellent & very tasty! I did use frozen spinach..just let it sit out to thaw and than squeeze all the moisture out. Increased flour by 1/2 TBSP & decreased milk by 1/4 cup. Perfect consistency!
Perfect! Thanks for sharing that