Spinach Mac and Cheese

I’m always thinking of ways to add more veggies into my girl’s diet. Mac and Cheese, a popular meal amongst many kids, is a great gateway to incorporating more veggies. The green sauce makes this dish extra fun and perfect for a Saint Patrick’s Day celebration. Spinach Mac and Cheese is loaded with spinach, broccoli, peas, and shredded zucchini. I went with the green theme because it is March but there are so many possibilities! Looking for more recipes with green veggies? Check out Spinach Pancakes, Green Deviled Eggs, and Chocolate Chip Spinach Muffins.

This recipe is gluten free and can be made dairy free with Forager cashew yogurt, Kite Hill almond based cream cheese, and Miyokos, cashew based cheese. I used goat cheddar. Give this a try and let me know what you think!


1 box of pasta (I love Jovial made with organic brown rice flour or Tolerant made with organic lentil or chickpea flour)

1 cup plain, full fat yogurt (I like Forager for a non-dairy option)

1/2 cup plain cream cheese (Kite Hill is a great non-dairy option)

1 cup shredded cheese (I used goat cheddar)

3 cups baby spinach

1/2 cup shredded zucchini

1 cup frozen peas

small head of broccoli florets (frozen works too)

hot dogs, cut into bite size pieces- optional (I like Fork in the Road for a clean protein option)

salt and pepper to taste


  1. Cook pasta according to instructions.
  2. Blend together yogurt, cream cheese, shredded cheese, and spinach.
  3. Steam broccoli and peas.
  4. Pour spinach mixture into sauce pan and stir until heated.
  5. Add in pasta, broccoli, peas, shredded zucchini, and hot dogs if desired.
  6. Stir until combined.
  7. Serve warm. Enjoy!

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