Vegetable-Infused Macaroni and Cheese with Cauliflower and Spinach

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A creamy macaroni and cheese that cleverly incorporates pureed cauliflower and spinach for added nutrition without compromising flavor. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs elbow macaroni, cauliflower florets, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 10 oz elbow macaroni
• 1 cup (about 100 g) cauliflower florets
• 1 cup (packed) fresh spinach leaves
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 2 oz cream cheese
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cup bread crumbs

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 10 oz elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
2. Step 2: Steam 1 cup cauliflower florets and 1 cup fresh spinach leaves together over boiling water for 6 minutes until very tender.
3. Step 3: Transfer steamed cauliflower and spinach to a blender or food processor and puree until very smooth, about 1 minute. 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 1-2 minutes, stirring constantly until golden and bubbling but not browned.
5. Step 5: Gradually whisk in 2 cups whole milk, continuing to whisk until the sauce is smooth and starts to thicken, about 5 minutes.
6. Step 6: Lower heat to low and stir in the cauliflower-spinach puree, 2 cups shredded sharp cheddar cheese, 2 oz cream cheese, 1/2 tsp garlic powder, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Cook, stirring, until cheese melts and sauce is creamy.
7. Step 7: Add the drained macaroni to the cheese sauce and stir until all pasta is evenly coated.
8. Step 8: Transfer macaroni and cheese to a buttered 8x8-inch baking dish. Sprinkle 1/2 cup bread crumbs evenly on top.
9. Step 9: Broil in the oven on high for 3-4 minutes until bread crumbs are golden and crisp. Watch carefully to prevent burning. Let cool for 5 minutes before serving.