A cheesy classic with a veggie-health twist for your picky eater.

A half gallon carton of 1% milk laying flat surrounded by spinach, broccoli, uncooked macaroni, Producers Butter, white cheddar cheese, and peas. Laying on a green background.
veggie macaroni and cheese in a baking dish with a green background.

Veggie Mac ‘N Cheese

– 1 lb. elbow macaroni

– 3 cups Producers Milk

– 1 cup spinach

– 3 Tbsp. Producers Butter

– 3 Tbsp. flour

– 1/2 cup water

– 4 cups grated white cheddar cheese

– 2 cups chopped broccoli florets

– 1 cup peas

–¬†Preheat oven to 350 degrees F.

– Cook pasta according to package directions for al dente.

– Place the milk and spinach in a blender and blend until smooth.

– In a large saucepan, melt the butter and whisk in flour for 2-3 minutes. Slowly whisk in milk and bring to a boil.

– Reduce heat to low and whisk occasionally for 3-4 minutes until mixture starts to thicken.

– Add 1/2 cup water and cheese and whisk until melted.

– Stir in the pasta, broccoli and peas.

– Transfer to a 9×13-inch baking dish sprayed with nonstick cooking spray.

– Bake for 20 minutes, or until cheese is bubbling.

– Chill 1 hour before serving.