A fun spin on a classic for St. Patrick’s Day or if you just want your kiddos to have an added boost of veggies. This recipe has no dyes and relies strictly on the green veggies for its color. Bonus: It tastes delicious!

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Makes about 8 servings

• 1 lb elbow macaroni
• 3 cups milk
• 1 cup fresh spinach
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1/2 cup water
• 4 cups grated white cheddar cheese (reg. cheddar is fine too)
• 2 cups broccoli florets
• 1 cup peas

• Preheat oven to 350 degrees Fahrenheit.
• 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 the flour for 2-3 minutes to combine.
• Slowly whisk in the milk/spinach mixture and bring to a boil.
• Reduce heat to low and whisk occasionally for 4 minutes until mixture thickens up.
• Add the water and cheese and whisk until melted.
• Stir in the pasta, broccoli, and peas.
• Generously spray a 9×13 inch baking dish and add the pasta mixture.
• Bake for 20 minutes, or until cheese is bubbling.

This is such a fun recipe to have for St. Patrick’s Day, especially for kiddos. If you’re like me and my husband, who prefer corned beef and cabbage on Patty’s Day, we end up making something for our four year old anyway because she won’t eat corned beef or cabbage. Why not make it festive and fun for kids too?

If you don’t have 8 people to serve at once, and you don’t want a ton of leftovers, consider just cutting the recipe in half for a smaller version.

If you’re also worried about them not eating it because of the veggies, you could even take out the peas and broccoli florets and just blend the spinach, which has no impact on the flavor of the dish, still gives it green color, and is packed with essential vitamins.