This Green Mac and Cheese has gooey ricotta, mozzarella and cheddar, but with lots of yummy garlicky greens packed in too. Perfect for a family dinner.
Mac and Cheese is the ultimate comfort food and a family favourite. With this Green Mac and Cheese you can sneak some veggies in too.
What greens are in this Green Mac and Cheese?
We’re using silverbeet and frozen baby peas, but you can use any greens you like. Just make sure you wilt your leafy greens, like silverbeet, and for any other greens you cut them up into bite-size pieces, and give them enough time to cook. Leeks, broccoli and baby spinach all work.
I chose silverbeet because it is in season, and baby peas because they’re easy and convenient.
What are the three best cheeses for Green Mac and Cheese?
In this mac and cheese we’re using ricotta for creaminess, mozzarella for stretch and ooziness, and cheddar for saltiness. These are the best three that are easily available at the supermarket.
If you want to make things a little bit more gourmet, you could amp up the saltiness by replacing cheddar with blue cheese, or if you want really oozy cheese you can use gruyère.
What pasta should you use for Green Mac and Cheese?
Mac and cheese, as the name suggests, is traditionally made with elbow macaroni. These little straws let the sauce pool in the hollow, and the elbow shape means it stays there. I used pasta shells, but you can use any short pasta that has a hollow section or a shape that captures the sauce, like penne, or even fusilli.
Green Mac and Cheese Ingredients
- Greens and aromatics: Garlic, silverbeet and baby peas.
- Spices: Nutmeg and cinnamon.
- Pasta: Short pasta, I like pasta shells.
- Cheese: Ricotta, cheddar and mozzarella.
Top tip
To make sure you don't burn your garlic, turn your pan onto medium heat.
Substitutions
- Alternative proteins - Option to add some crispy bacon or pancetta on top when serving.
- Vegetarian - This dinner is vegetarian.
- Gluten Free - Use gluten free penne.
- Dairy Free - Instead of ricotta, whisk four eggs and gently mix through the pasta off the heat, adding pasta water, to make a carbonara type sauce. Don’t have the heat too high, or it will scramble the eggs. Use dairy free shredded parmesan instead of cheddar and mozzarella.
Kid-Friendly Variations
- You can use a stick blender to blend the silverbeet (and peas if you like), to create hidden veg.
Equipment
You will need a pot, a stovetop, an oven grill, a deep, oven proof frying pan or casserole dish, a stick blender (opt.).
More Cheesy recipes
If you like cheese as much as me, here are some more cheesy recipes you can try
- Four Cheese Corn Pasta
- Chicken Cordon Bleu
- Easy Vegetable Lasagne
- Mexican Layer Dip
- 30 minute Moussaka
- Penne alla Vodka (without the vodka)
- Baked Feta Pasta
Recipe
Green Mac and Cheese
Equipment
- Pot
- Stovetop
- Oven grill
- Deep, oven-proof frying pan or casserole dish
- Stick blender (opt.)
Ingredients
- 3 cloves garlic
- 1 cup frozen baby peas
- 1 bunch silverbeet large
- 400 g pasta shells
- 1 tablespoon olive oil
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅓ cup pasta water
- 250 g ricotta
- 1 teaspoon Dijon mustard
- 125 g grated mozzarella and cheddar mix 250 g total for the recipe
- 125 g grated mozzarella and cheddar mix 250 g total for the recipe
- Salt and pepper
Instructions
- Place a pot of salted water on to boil, lid on. Preheat the grill on your oven.
- Peel and mince garlic. Measure out peas. Pull leaves from ribs of silverbeet and slice into thick slices.3 cloves garlic, 1 cup frozen baby peas, 1 bunch silverbeet
- Add pasta to boiling water and set a timer to cook until al dente.400 g pasta shells
- Heat a large, deep, oven proof frying pan or casserole dish over medium heat. Add oil, then garlic, nutmeg and cinnamon and stir until fragrant.3 cloves garlic, 1 tablespoon olive oil, 1 teaspoon nutmeg, ½ teaspoon cinnamon
- Add silverbeet and pasta water and cook, stirring, until wilted, for 1-2 minutes. Option to use a stick blender to blend the silverbeet to make this “hidden veg.”1 bunch silverbeet, ⅓ cup pasta water
- Stir through peas, ricotta and Dijon mustard and combine well. Taste and season with salt and pepper (opt.). Add the drained pasta and half the grated cheese mix and stir through again. Smooth down the top.1 cup frozen baby peas, 250 g ricotta, 1 teaspoon Dijon mustard, Salt and pepper, 125 g grated mozzarella and cheddar mix
- Top with remaining grated cheese and place under your grill (lowest rack if you have the option) for 3-4 minutes, or until the top is golden.125 g grated mozzarella and cheddar mix
- Serve up big spoonfuls of this easy pasta bake.
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