So many people serve their kids green food on St. Patrick’s Day.  I love to do it too, but I’m not a fan of unnatural food coloring.  My kids requested green mac and cheese today, and I was happy to oblige.    When they were babies, I used the Annabel Karmel books to make purees and toddler foods.  We’ve adapted this recipe and used over and over throughout the years.  It’s still a favorite and made a perfect healthy addition to St. Patrick’s Day.  Maybe you can serve it to your family tonight!

Start the water for macaroni.  Meanwhile in a separate pan, make a roux with equal parts butter and flour, whisk it and let it cook for a couple minutes.

Add the milk a little at a time and let it come to a boil until it is thickened.

Add the swiss cheese and let it melt.  I have to say that I was originally a little hesitant to use swiss like she recommended, but it’s so mild that everyone is a fan.

Pour the cheese sauce over the package of spinach in a blender and blend until smooth.  Be careful because this is hot!

Cook the pasta according to package directions.  I like to use whole wheat.

The last couple minutes it’s cooking, add in the corn.  Or, if you’re like me and use a pot that is way too small as always, you’ll have to cook the corn separately!  Drain both.

And that’s it.  Mix the sauce and pasta/corn together.  Add salt to taste.  My kids each ate at least 2 bowls.  I think you’ll love it.  Happy St. Patrick’s Day!

[ultimate-recipe id=”2612″]