Our green mac and cheese without food coloring is a fun way to get your kids to eat vegetables by putting it directly into the tasty pasta. It is a fun take on the traditional mac and cheese recipe.
I’m sure you are wondering how to make food green without food coloring. Well, not only is it actually super simple, but it is also delicious, so make sure you finish reading to find out, I promise, it’s worth it.
With our broccoli mac and cheese, you can add as much broccoli as you like, or even more of your other favorite green veggies. This recipe also calls for peas which I love because it give just another delightful texture to this macaroni and cheese dish.
Since St. Patty’s day is right around the corner, make sure you take a look at our copycat McDonald’s Shamrock shake recipe, rainbow jello cups, and our lucky cereal bars recipe for some fun recipe ideas!
Ingredients You’ll Need For This Green Mac and Cheese without Food Coloring Recipe:
- Elbow macaroni
- Milk
- Spinach
- Butter
- Flour
- Water
- Grated white cheddar cheese
- Broccoli florets
- Peas
How To Make This Green Mac and Cheese without Food Coloring Recipe:
Begin by preheating the oven to 350 degrees.
Then, cook the elbow pasta according to the directions on the back of the packaging for al dente.
Now, place the milk and the spinach in a blender and blend it together until it is nice and smooth.
Get out a large sauce pan and melt the butter in the pan.
Once the butter is melted, add in the flour and whisk it together for 2-3 minutes. Continue whisking it while bringing it to a boil.
After the butter roux begins to boil, reduce the heat to low for 3-4 minutes, and occassionally whisking it until it thickens up.
When the roux is thick, add ½ cup of water to the butter mixture as well as the cheese, and continue to whisk it together until the cheese is melted.
Now, stir in the cooked pasta, chopped broccoli, and peas.
After it is all mixed together, pour the mac and cheese into a 9×13 inch baking dish that has been generously sprayed with nonstick cooking spray.
Place the baking dish in the oven, uncovered for 20 minutes or until the cheese is bubbling.
Then just remove the dish from the oven, and serve!
To Make Instant Pot Loaded Mac and Cheese You Will Need:
- Medium pan
- Large pan
- Colander
- Whisk
- 9×13 inch baking dish (like THIS one)
Macaroni Bar
Have you ever heard of a macaroni bar? Well if you haven’t, its like a table filled with cheesy pasta goodness and a ton of toppings to make your own macaroni flavor!
There are so many amazing things that you can pair with macaroni, its kinda crazy. The Cookful has an insane list of 40 topping for macaroni that will blow your mind.
Pick your favorite, or try them all and pair them with this delicious green mac and cheese recipe.
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Time to Get Mac and Cheesy! Who Doesn’t Love a Good Mac and Cheese Recipe? We Have Plenty You Need to Try!
- Baked Mac and Cheese Recipe
- Instant Pot Lobster Mac and Cheese
- Bacon Mac and Cheese
- Mexican Mac and Cheese
- Instant Pot Creamy Macaroni and Cheese Recipe
Our Favorite St. Patrick’s Day Desserts:
- Pistachio Fruit Dip
- Grasshopper Sandwich Cookies
- Thin Mint Cookie Truffles
- Thin Mint Poke Cake
- Rainbow Fruit Kabobs with Fluffy Marshmallow Dip Recipe
- Copycat McDonald’s Shamrock Shake Recipe
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Green Mac and Cheese without Food Coloring Recipe
Ingredients
- 1 pound elbow macaroni
- 3 cups milk
- 1 cup spinach
- 3 Tablespoons butter
- 3 Tablespoons flour
- ½ cup water
- 4 cups grated white cheddar cheese
- 2 cups chopped broccoli florets
- 1 cup peas
Instructions
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions for al dente.
- Place the milk and spinach in a blender and blend until smooth.
- In a large saucepan, melt the butter and whisk in flour for 2-3 minutes. Slowly whisk in milk/spinach mixture and bring to a boil.
- Reduce heat to low and whisk occasionally for 3-4 minutes until mixture starts to thicken.
- Add 1/2 cup water and cheese and whisk until melted.
- Stir in the pasta, broccoli and peas.
- Transfer to a 9×13-inch baking dish sprayed with nonstick cooking spray.
- Bake for 20 minutes, or until cheese is bubbling.
Notes
- Make sure to generously spray your pan with cooking spray so the macaroni doesn’t stick.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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I’m making this for the super bowl tonight to root on the Eagles!
Frozen peas and cold broccoli or cooked peas and steamed broccoli?
We used frozen peas and fresh broccoli uncooked. We peas were slightly thawed. But with 20 minutes of baking time the veggies should cook through.
Could you make this in advance or should it be prepped and cooked at the same time?
You could make in advance and stick in the fridge until ready to cook. But it may take a little more time after having been chilled in the fridge.
I’m planning on making this a day ahead…thoughts on wether to mix and chill the day before, then bake the day of serving or mix and bake the day before, then rewarm…
Also, cook the spinach before blending with the milk or no?
I would prepare the recipe and place in the fridge instead of baking. Then stick in the oven when ready to heat.
Fresh spinach or frozen?
Will it look bad if I use yellow cheddar instead of white cheddar?
I also need to know if it will turn out if I use yellow cheddar. I don’t have any white? Does anyone know? Thanks! Happy St. Patty’s Day!
Did you try it?! 🙂
I just made this using marble cheese. It’s still green. I did add a little bit extra spinach.
It should work fine!
When do I add the milk spinach mixture?
Has anyone added chicken to this? If so, did you cook the chicken up, cube it and mix it in before you baked it? Thanks!
If you add chicken, cook it first. Stir in the chicken to the mixture before baking.
Scroll down to the recipe card and it’s Step 4.
Can I make this recipe a day ahead?
You could make in advance and stick in the fridge until ready to cook, or cook through and then just reheat the next day.
This looks So Good uwu
This was not good