A classic comfort food with a veggie-loaded twist! This Spinach Mac and Cheese recipe comes together quickly, is packed with fresh or frozen spinach, is easy to make in about 15 minutes, and tastes perfectly cheesy.

A bowl of spinach mac and cheese with grated cheese on top and fork in the bowl.

I’m going to start right off the bat by saying that I totally get if you aren’t sure about green mac and cheese. But hear me out.

Back when I was a brand new blogger, plenty of my early readers were not sure about spinach in muffins. But I did it anyway and I won MANY hearts (and tastebuds) over and made veggie-loaded believers out of them with my oh-so popular Green Smoothie Muffins. So, I want you to trust me here because I think this Spinach Mac and Cheese is the lunch or dinner version of those beloved muffins.


Because while Spinach Mac and Cheese is oh-so-green in color, it has the familiar flavor and texture of good ‘ol homemade mac and cheese. There are no leaves of wilted spinach in the mix, as the spinach has been combined into the cheese sauce to make the spinach texture and flavor literally blend in. Plus, it is easy to make (almost as easy and time friendly as boxed) in about 15 minutes, so it is a great option for when you want something simple, delicious, and that gets some veggies in. Bonus: you can make it with either fresh or frozen spinach! A cozy, one pot recipe that is vegetarian, can easily be gluten free and helps your family see that green veggies can be tasty…..what more could you want?

Do you have some spinach leftover after making this mac and cheese and want to make sure it doesn’t go to waste? Be sure to check out my tips and tricks for storing spinach so it stays fresh all week!

This recipe is based on our favorite Butternut Squash Mac and Cheese and is now one of our go-to easy lunches and dinner recipes.

What kind of pasta should I use for this green mac and cheese?

You can make this with any kind of pasta you want—whole wheat, gluten free, or bean-based. Just make sure to cook according to the package instructions.

My family really doesn’t like spinach. How can I make this work for them?

Do you have a child or any family member that might be iffy about to trying green mac and cheese? Start with half (or even less) of the amount of spinach and then work your way up to using more.

Can I make this mac and cheese ahead of time?

Absolutely. Just reheat and eat. I find the microwave heats it up perfectly.

Can I use kale instead of spinach?

I love that spinach is delicate and just blends so easily into the cheese sauce of this recipe. Kale is a much more fibrous veggie and, while it can be used in place of spinach, might give the green mac and cheese a different, maybe grittier, texture.

Suggested Adaptations

  • Want to add more veggies? Frozen broccoli, peas, and green beans are all easy additions. Just add them to the pasta during the last minute of cook time, drain, and add to the sauce with the pasta.
  • Adjust the amount of spinach to fit your needs. Start with half the amount of spinach and then work your way up to using more if you feel that will be best for you and/or your family. Or, add more spinach if you are super jazzed about really green mac and cheese.
  • Add more cheese. If you like a super cheesy mac and cheese, toss in more grated cheddar to make this veggie-loaded meal something you will love a little extra.
  • Make it gluten free with your favorite small gluten free pasta.

More spinach recipes you are going to love

Did you try this veggie-loaded mac and cheese recipe and now you’re hungry for more? 

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Spinach mac and cheese in two white bowls on a marble table. There are two forks on the table next to the bowls and one bowl is on top of a gray napkin.
15-Minute Spinach Mac and Cheese served in two bowls
5 from 24 votes

15-Minute Spinach Mac and Cheese

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Cuisine: American
Course: Main Course
This Spinach Mac and Cheese is a great way to get veggies into a classic family favorite! Easy to make with frozen or fresh spinach, perfectly cheesy, and done in about 15 minutes!


  • 8 ounces small shaped pasta, ½ pound. I used whole wheat.
  • 1 cup milk
  • 3 ounces frozen chopped spinach, defrosted and squeezed out, can sub 2 cups fresh spinach
  • 1 tablespoon unsalted butter
  • 2 tablespoons flour
  • 1 cup grated white cheddar cheese
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt, or to taste


  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Once cooked, drain cooked pasta in a colander and set aside.
  • While pasta is cooking, add milk and spinach to a blender and blend until milk is green and spinach is totally pureed.
    spinach and milk in a blender
  • Place the empty pot back on the stove. Add the butter to the pot and melt over medium heat. Once melted, add in the flour and cook for 30 seconds, while stirring.
    Melted butter and flour in a pot.
  • Grab a whisk and slowly pour the milk/spinach mixture into the pot while whisking to prevent lumps.
    Blended milk and spinach being poured from a blender into the pot with melted butter and flour with a whisk.
  • Bring the pot up to a simmer to thicken, then stir in the grated cheese, garlic powder, and salt.
    Spinach flour mixture in a pot with grated cheese on top before being mixed in.
  • Turn off the heat. Add the cooked pasta to the pot and stir until pasta is fully coated with the sauce. Taste and add more salt or cheese as needed.
    Cooked pasta in the pot with the spinach cheese cause before being mixed together.
  • Enjoy warm or let leftovers cool and store in an air-tight container in your fridge for up to 4 days.
Calories: 388kcal, Carbohydrates: 50g, Protein: 18g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 524mg, Potassium: 307mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2924IU, Vitamin C: 1mg, Calcium: 322mg, Iron: 3mg