Green Mac 'n' Cheese

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  • 2~2.5 cups macaroni pasta, uncooked
  • 1/2 tsp olive oil
  • 1 cup, packed baby spinach
  • 2/3 cup whole milk
  • 1 zucchini
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups shredded Mexican style cheese or cheddar cheese
  • 1 cup grated parmesan cheese
  • 1 egg, whisked


  1. Adjust rack to middle position and preheat oven to 400F.
  2. Cook pasta al dente. 2.5 cups if using large shelled pasta and 2 cups if using small macaroni pasta. Drain pasta and toss with olive oil. Set aside.
  3. Blend spinach and milk in a high-speed blender until smooth.
  4. Grate zucchini using the large hole of a box grater.
  5. In a pot, melt butter over medium heat. Add flour and whisk until bubbly and golden in color.
  6. Add spinach mixture and cheese. Whisk to combine until cheese is melted. The mixture will be thick and gooey but don't worry. Zucchini will add some moisture back.
  7. Turn off the heat. Add zucchini and pasta. Mix with a spatula to combine.
  8. Add whisked egg and mix well.
  9. Line a muffin tin with silicone muffin cups. Distribute the mixture into each cup.
  10. Bake for about 18 minutes until the top starts to brown. Cool for 10 minutes before serving. Mac n cheese cups will hold their shape when cooled down.