Published Jan 30, 2021

Mac ‘n Cheese doesn’t have to be just that! If you add some luscious leafy greens to the pasta mix, you not only get more flavour, but also a sumptuous bundle of health!

Try it with a spinach mix, or a kale mix or both and add a luxurious topping of crispy onions or garlic breadcrumbs – yum! Add a little freshly ground nutmeg to the mix – it really elevates the flavour.

Serves: 4-6 portions

Preparation Time: 30 minutes

Cook Time: 20 minutes

Dietary: vegetarian



4tbsp butter, melted

4tbsp plain flour

Freshly ground salt and pepper, to taste

575ml fresh milk (approximately 2½ cups)

1tsp nutmeg (freshly ground is best, but you can use jarred)

500g fresh baby spinach

900g macaroni or another short cut pasta

1 onion, finely diced

3 cloves of garlic, mashed or minced

450g mature cheddar cheese

60g parmesan cheese (preferably fresh), grated

Choices for the topping:

Ready cooked crispy onions (available in most supermarkets)

Breadcrumbs mixed with finely chopped parsley or garlic



  1. You can cook the pasta straight away, according to manufacturer’s instructions. Drain, rinse and add a little olive oil to stop it sticking together.
  2. Make your white sauce or roux, by heating the butter in a large pan (make sure it does not burn). Add the garlic, diced onion and seasoning. Cook until softened.
  3. Mix the two cheeses. Keep some for the topping.
  4. Add flour to the roux and stir to avoid lumps or burning. Gradually add in the milk, stirring all the time to thicken.
  5. Add nutmeg and spinach, stir through and allow to bubble a little. Remember, spinach cooks quickly, so if your pan is full up, do not panic, it will soon go down!
  6. Stir in the cheese mix and the cooked pasta until fully combined.
  7. To with remaining cheese mix, and if you are using, either the breadcrumbs or the crispy onions.
  8. Bake in the oven for around 20 minutes for a delicious, bubbling dish!


Nutritional values:

Calories 705Kcal, Carbohydrates 97g, Fats 40g, Protein 36g, Fibre 9g



Written by Bev Walton

Food Writer and Nutritionist, dietician

A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.

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