At Mar's request, here is my recipe for green mac'n'cheese. The measurements in here are total guesses, but it's pretty forgiving. I know that some people feel very passionate about the baked v. cheese-sauce-poured-over-macaroni methods. This recipe is of the latter variety.
SNICK'S GREEN MAC'N'CHEESE
1/2 lb. macaroni, cooked and drained (as I mentioned in my comments, I'm fond of Barilla Pasta Plus)
2-3 T. butter
2 T. flour
1-2 c. milk
2 c. grated cheese(s) of your choice
1/2 lb. green veggies, steamed until soft, then pureed very fine (I like to use the Trader Joe's frozen Greens with Envy)
Melt butter over medium heat in medium saucepan. Add flour and whisk. The next step is the important part! Add the milk in 1/4 c. or so increments, whisking like mad as you add so as to avoid lumps. Once all the milk in, you should have a thick, creamy white sauce. Stir in the cheese in batches; how much cheese you add will depend on your own taste buds. Stir in pureed veggies. Pour it all over the pasta and mix well.
As I said in my comments, I will freeze the final product in muffin tins. Once frozen, you can store the "muffins" in zip-top freezer bags. Each portion is about a meal (one "muffin" per kid" if they are in the mood to eat well. They take about a minute to defrost in the microwave.