Spinach and Cauliflower Macaroni with Cheddar Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Macaroni and cheese enriched with pureed cauliflower and chopped spinach, creating a creamy, veggie-packed version of a classic comfort food. This american-inspired pasta ready in about 35 minutes blends elbow macaroni, (about 6 oz) cauliflower florets, packed fresh spinach into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil and cook 10 oz elbow macaroni according to package directions until al dente, about 7-8 minutes. Drain and set aside.
  2. Step 2: Steam 2 cups cauliflower florets until very tender, about 10 minutes. Transfer to a blender or food processor and puree until smooth.
  3. Step 3: Roughly chop 2 cups packed fresh spinach and set aside.
  4. Step 4: In a large saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until a pale roux forms.
  5. Step 5: Gradually whisk in 2 1/2 cups whole milk and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Step 6: Remove from heat and stir in the pureed cauliflower, 2 cups shredded sharp cheddar cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika until smooth and melted.
  7. Step 7: Fold the cooked macaroni and chopped spinach into the cheese sauce until well combined and spinach wilts from the residual heat.
  8. Step 8: Serve immediately for creamy texture or transfer to a baking dish, sprinkle extra cheese on top, and broil for 3-4 minutes for a golden crust.

Equipment for this recipe

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Frequently asked questions

How long does Spinach and Cauliflower Macaroni with Cheddar Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spinach and Cauliflower Macaroni with Cheddar Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spinach and Cauliflower Macaroni with Cheddar Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spinach and Cauliflower Macaroni with Cheddar Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spinach and Cauliflower Macaroni with Cheddar Sauce?

American pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.