This was a fan-favorite! The creamiest, cheesiest, and all around greenest healthy macaroni and cheese! Full of protein and essential vitamins and minerals, this superfood-packed
pasta is a wonderfully healthy and delicious lunch idea or quick dinner fix.
The Best Green Homemade Mac and Cheese Recipe
If your kids are young, get them used to eating green foods. We made lunch a green food day with guac mac and cheese, steamed broccoli and edamame. I make it a point to embrace the green as much as possible. There are definitely times when this backfires, but I keep trying.
If your kids don’t normally eat green foods, maybe start with a little green and work your way up to get them used to the idea. This meal is so yummy, you may find your child makes a green exception. And, if not, than more for you! Yes, it’s that yummy for you too.
How to Make This Healthy Macaroni and Cheese Green
Grab some fresh or frozen spinach and put it in the food processor until finely chopped. Add avocado and blend some more. My secret weapon to always have avocado on hand, I buy the Wholly Guacamole from Costco and just use that. I’ve never been able to keep ripe avocados in the house. They are always not ripe or they always go bad. There is no in between for us.
Add avocado or guacamole to your food processor and blend with spinach to produce a creamy green sauce. Voila!
Using an avocado based sauce is a great way to get extra veggies in.
- 2 Cups Pasta Uncooked
- 2 Cups Shredded Mexican Cheese
- 1/2 Cup Milk
- 1/4 Teaspoon salt
- 1/2 Cup Whole Milk Yogurt
- 1 Cup Spinach Fresh or Frozen
- 1 Cup Avocado or Guacamole
- 1 Tablespoon Hempseed
- 2-3 Tablespoons flaxseed
- 1/2 Teaspoon Garlic Powder if you use Wholly Guacamole, no need to add the garlic powder
Cook pasta until al dente. Drain, but do not rinse.
Blend frozen spinach in a food processor until finely chopped. Add guacamole to food processor and blend with spinach to produce a creamy green sauce.
Heat milk, cheese, and salt over medium-high heat, stirring frequently until cheese melts and sauce forms.
Add blended spinach and avocado to sauce and mix well.
Turn heat to low and slowly add whole milk yogurt.
Fold in pasta shells and mix to coat well.