Description
This **Green Mac and Cheese** is a nutritious and creamy twist on the classic mac and cheese, made with whole wheat pasta, broccoli, spinach, peas, and a dairy-free cheese sauce. It’s a perfect comfort meal that’s both healthy and indulgent.
Ingredients
10 ounces 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 oregano leaves
1 ½ tablespoons gluten-free flour
2 cups non-dairy milk of choice (almond, coconut, or cashew milk)
2 cups grated white cheddar cheese
Kosher salt and ground pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Cook the pasta in salted water until 2-3 minutes before fully al dente. Drain and add the broccoli and peas to the pasta in an oven-safe dish.
- For the creamy sauce, blend spinach, green onions, garlic, oregano, and flour with non-dairy milk until smooth. Cook over low heat until thickened, about 6-8 minutes. Stir in cheese and season with salt and pepper.
- Pour the sauce over the pasta and veggies. Mix well, then bake for 18-20 minutes until the cheese is bubbling and broccoli is tender.
- Serve immediately.
Notes
Variations: Add bell peppers, zucchini, or mushrooms for extra nutrients.
Gluten-Free: Swap the pasta for gluten-free or chickpea pasta.
Vegan: Use vegan cheese for a completely dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg