One-Pot Cheddar Spinach Macaroni
A kid-friendly one-pot pasta where tender elbow macaroni cooks with fresh spinach and sharp cheddar for a quick, cheesy dinner. This american-inspired pasta ready in about 20 minutes pairs elbow macaroni, water, fresh spinach 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
- 12 oz elbow macaroni
- 4 cups water
- 4 cups, roughly chopped fresh spinach
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, bring 4 cups of water to a boil. Add 12 oz of elbow macaroni and 1 tsp salt, cooking uncovered for 7 minutes until al dente, stirring occasionally to prevent sticking.
- Step 2: Meanwhile, in a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until lightly golden and fragrant.
- Step 3: Slowly whisk in 1 cup whole milk, stirring constantly until the sauce thickens, about 3 minutes.
- Step 4: Remove from heat and stir in 1 1/2 cups shredded sharp cheddar cheese until melted and smooth. Season the cheese sauce with 1/2 tsp black pepper and 1/4 tsp garlic powder.
- Step 5: Drain macaroni and return it to the large pot off heat. Stir in the cheese sauce and 4 cups roughly chopped fresh spinach until the spinach wilts from the heat of the pasta and sauce, about 2 minutes. Serve warm.
Frequently asked questions
How long does One-Pot Cheddar Spinach Macaroni take to make?
Total time is about 20 minutes (5 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 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 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 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 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.
What others are saying
- ★★★★★
Best mac and cheese I've made in years. The spinach added a nice earthy note.
- ★★★★★
My kids begged for seconds! The spinach made it feel healthier without sacrificing flavor.
- ★★★★★
Made this for a dinner party and it was a hit! The cheddar sauce was velvety.
