Green Goddess Mac and Cheese Recipe

There’s just something about mac and cheese that feels like a warm hug, but let’s be real—sometimes it’s a bit heavy.

That’s why I love making this Green Goddess Mac and Cheese. It keeps all the creamy, cheesy comfort, but it’s got this herby, bright twist that makes every bite feel fresh.

I wanted to mash up classic comfort food with the punchy flavors of green herbs and veggies. So, that’s what this recipe does. It’s creamy and indulgent, but also kind of wholesome at the same time.

It’s honestly pretty easy to make, and you don’t need any weird ingredients. Just regular stuff, one pot, and a baking dish—perfect for a chill weeknight.

Green Goddess Mac And Cheese Recipe

When I’m craving something cozy but not too heavy, I go for this dish. The cheese sauce is super smooth, the macaroni’s tender, and the fresh herbs and spinach bring a bright, balanced taste.

Equipment

• Large pot for boiling the elbow macaroni pasta
• Medium saucepan to make the roux and cheese sauce
• Whisk for mixing butter, flour, and milk together
• Blender or food processor to puree the green goddess mixture
• Colander for draining pasta and spinach
• Baking dish or casserole dish for finishing in the oven
• Wooden spoon or spatula for stirring
• Measuring cups and spoons to keep things on track
• Oven for baking until golden and bubbly

I always lay out everything before I start. It just makes things go smoother, especially when I’m bouncing from boiling pasta to blending herbs.

Ingredients

• 12 oz elbow macaroni pasta
• 2 cups milk
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp flour
• 2 cups sharp cheddar cheese, shredded
• 1 cup white sharp cheddar cheese, shredded
• ½ cup parmesan cheese, grated
• 1 cup baby spinach, blanched
• ¼ cup parsley, chopped
• 1 tbsp tarragon, chopped
• 2 garlic cloves
• 2 anchovies (optional, but they add a nice depth)
• 1 tbsp lemon juice
• ½ tsp dry mustard
• 1 tsp Worcestershire sauce
• ½ tsp ground black pepper
• Salt to taste

I usually go for both sharp cheddar and white cheddar—they balance each other out. The herbs and spinach? They’re what give the sauce that signature green color.

Instructions

• Boil the macaroni in salted water until it’s just tender. Drain and set aside.
• Blanch spinach in boiling water for about 30 seconds, then cool it off and drain well.
• Blend the spinach, parsley, tarragon, garlic, lemon juice, and anchovies until smooth.
• Melt butter in a saucepan, whisk in flour, and cook for a minute to make a roux.
• Slowly add milk and cream, whisking until the sauce thickens up.
• Stir in cheeses, dry mustard, Worcestershire sauce, and black pepper.
• Mix in the green puree until the sauce turns a nice light green.
• Combine pasta and sauce, then pour everything into a casserole dish.
• Bake at 350°F for 20 minutes until it’s bubbling and just a little browned on top.

I always check that the sauce actually coats the pasta before baking. Otherwise, it can dry out a bit.

Notes

I like using baby spinach because it blends up super smooth and doesn’t overpower the sauce. If I want a stronger herby flavor, I just toss in more parsley or tarragon.

For a crispy top, I sprinkle extra parmesan before baking. If the sauce gets too thick, a splash of warm milk fixes it right up.

The anchovies totally melt in and give the sauce a savory kick without any fishiness. If I’m making it for vegetarians, I just leave them out.

Leftovers heat up nicely in the oven—just add a little milk so it stays creamy.

Tasting Notes

I love how the Green Goddess Mac and Cheese manages to balance creamy comfort with this fresh, herby flavor that just pops. The sauce feels rich, but it never gets too heavy—probably because those greens get blended right into the cheese base.

Every bite tastes smooth and earthy at the same time. The cheese flavor hits you first—mildly sharp, a bit buttery, and honestly, just really satisfying.

Then the fresh herbs come in, bringing this bright, green taste that cuts through all that richness. I pick up basil and parsley the most, and there’s a little garlic warmth hanging out in the background.

The texture really makes this dish stand out. The pasta stays tender, but it’s still got some bite, and the sauce just clings to every piece.

If you bake it, the top layer gets a little crisp, which I think adds a fun contrast to the creamy inside. I notice a light tang from the lemon juice, too.

That tang lifts the whole flavor and keeps things from feeling too heavy. It pairs so well with the herbs.

I like serving it warm, when the cheese is still smooth and stretchy. Isn’t that the best way to eat mac and cheese anyway?

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