One-Pot Cheddar and Spinach Macaroni
A quick and creamy macaroni dish with melted cheddar and fresh spinach that kids love for dinner. This american-inspired pasta ready in about 25 minutes pairs elbow macaroni, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup fresh spinach, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups water
Instructions
- Step 1: In a large pot, combine 8 oz elbow macaroni and 2 cups water with a pinch of salt. Bring to a boil over high heat and cook for 7 minutes until just tender, stirring occasionally.
- Step 2: Meanwhile, melt 2 tbsp unsalted butter in a separate saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and golden, stirring constantly.
- Step 3: Gradually whisk in 2 cups whole milk and cook over medium heat for 4-5 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Stir in 1 1/2 cups shredded sharp cheddar cheese until melted and smooth, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 5: Drain the macaroni, reserving 1/4 cup pasta water. Return macaroni to the large pot, add the cheese sauce and 1 cup chopped fresh spinach, tossing gently until the spinach wilts and the sauce coats the pasta evenly. Add reserved pasta water if needed to loosen the sauce.
- Step 6: Serve immediately while warm and creamy.
Frequently asked questions
How long does One-Pot Cheddar and Spinach Macaroni take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Cheddar and Spinach Macaroni?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep elbow macaroni from drying out.
Can I substitute ingredients in One-Pot Cheddar and Spinach Macaroni?
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 One-Pot Cheddar and Spinach Macaroni 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 One-Pot Cheddar and Spinach Macaroni?
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.
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