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!