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Green Macaroni and Cheese

Whether you are looking for a green recipe to prepare on St. Patrick’s Day or just a clever way to sneak fresh vegetables into a meal, this classic dish ─ with a fun twist ─ is a crowd pleaser!

Ingredients (yields 12 servings)

  • 1 lb. macaroni noodles
  • 2 tbsp. butter
  • 1 yellow onion, minced
  • 1 jalapeno pepper, minced
  • 6 cups packed fresh spinach
  • ½ cup boiling water
  • ½ cup butter
  • ½ cup flour
  • 2 cups milk
  • 8 oz. white cheddar, grated
  • 8 oz. fontina, grated
  • Kosher salt to taste


  • Preparation time: 10 minutes | Cooking time: 1 hour
  • Preheat oven to 350 degrees.
  • In a large pot of salted boiling water, cook macaroni until just shy of al dente (about 6 minutes). Before draining pasta, reserve ½ cup of boiling water for later use. Drain pasta and rinse with cold water; set aside.
  • In a small pan, melt butter; add onions and jalapeno. Gently cook over medium-low heat for 7-10 minutes; then set aside.
  • Place 6 cups of spinach and reserved boiling water into blender. If needed, use a spoon to push spinach down. Blend to a fine, bright green purée.
  • In the same pot used to cook pasta, melt butter and add the flour. Stir until smooth; cook over low heat about 1 minute.
  • Add milk; stir until smooth. Simmer 1-2 minutes until slightly thickened.
  • Add cheese; stir repeatedly until melted, smooth, and thickened.
  • Add spinach puree; stir until smooth. Season to taste with Kosher salt.
  • Pour pasta into the sauce pot; add in onions and jalapeno. Toss until combined.
  • Transfer macaroni into a 9x13x2” baking dish. Bake for 30 minutes until golden around edges. Serve hot!


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