One Pot Mac & Cheese & Greens
Dive into a warm bowl of creamy goodness with our One Pot Mac & Cheese & Greens! This delightful dish combines tender macaroni, rich cheddar, and vibrant spinach, all cooked in one pot for ultimate convenience. Perfect for a cozy night in, it’s a cheesy dream come true that’s as simple to prepare as it is delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 (12 ounce) bag frozen spinach (340 g)
- 2 cups water (480 ml)
🥛Dairy & Eggs(4)
- 2 tablespoons butter (28 g)
- 6 tablespoons butter, melted (84 g)optional
- 8 to 12 ounces grated gruyiere cheese (227-340 g)
- 3 cups whole milk, plus more as needed (720 ml)
🫙Pantry Staples(2)
- 1 tablespoon honey (15 ml)optional
- 12 ounces elbow macaroni (340 g)
🧂Spices & Seasonings(5)
- Lots of black pepper
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon onion powder (5 ml)optional
- 1 ½ teaspoon Diamond Crystal kosher salt or ¾ teaspoon fine salt (7.5 ml)¾ teaspoon fine salt
- Salt and pepper to tasteoptional
🍯Sauces & Condiments(1)
- 1 ½ tablespoons dijon mustard (22.5 ml)optional
📦Other(1)
- 1 ½ sleeves crushed Ritz crackersoptional
Nutrition (per serving)
Calories
1137
Protein
45g
Carbs
98g
Fat
70g
👨🍳 Instructions
- 1
Add the macaroni, milk, water, butter, salt, and garlic powder to a large high sided skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the noodles are al dente, about 10 minutes.
- 2
Meanwhile, make the cracker topping: Combine the butter, mustard, honey, onion powder, and crackers. Season to taste with salt and pepper, and set aside.
- 3
Add the spinach to the pasta and cook, stirring occasionally, until fully thawed and hot. You want the mixture saucy before adding the cheese, so add more milk if needed. Remove from heat, then stir in the cheese until melted. Season to taste with lots of pepper and salt if needed.
- 4
Top with crumbs, broil on low, then serve.
💡 Pro Tips
- ✓Use a 5:3 pasta-to-liquid ratio (12 oz pasta to 5 cups total liquid) because starch released during cooking thickens the sauce naturally—adding too much liquid requires extra cheese to reach proper consistency, diluting flavor by up to 30%.ingredient5:3 ratio (12 oz pasta : 5 cups liquid)
- ✓Stir the pasta every 2-3 minutes during the 10-minute cook, not occasionally, to prevent starch from settling and scorching on the skillet bottom, which creates bitter flavors and uneven pasta hydration.timingEvery 2-3 minutes
- ✓Add thawed spinach (squeeze out 60-70% of excess moisture first) rather than frozen directly, because excess water dilutes the sauce and requires 2+ extra tablespoons of milk to compensate, weakening the cheese emulsion.technique60-70% moisture removal
- ✓Remove the skillet from heat before adding grated Gruyère because residual heat above 165°F causes casein proteins to seize and create a grainy, broken sauce; the carryover heat will melt it smoothly in 90 seconds.timingBelow 165°F, 90 seconds melting time
- ✓Broil the cracker topping on low (3-4 inches from element) for 2-3 minutes maximum because high heat scorches the honey-butter coating and makes crackers bitter, while low broil creates even browning and crispy texture.equipmentLow setting, 3-4 inches distance, 2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One Pot Mac & Cheese & Greens
Dive into a warm bowl of creamy goodness with our One Pot Mac & Cheese & Greens! This delightful dish combines tender macaroni, rich cheddar, and vibrant spinach, all cooked in one pot for ultimate convenience. Perfect for a cozy night in, it’s a cheesy dream come true that’s as simple to prepare as it is delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 (12 ounce) bag frozen spinach (340 g)
- 2 cups water (480 ml)
🥛Dairy & Eggs(4)
- 2 tablespoons butter (28 g)
- 6 tablespoons butter, melted (84 g)optional
- 8 to 12 ounces grated gruyiere cheese (227-340 g)
- 3 cups whole milk, plus more as needed (720 ml)
🫙Pantry Staples(2)
- 1 tablespoon honey (15 ml)optional
- 12 ounces elbow macaroni (340 g)
🧂Spices & Seasonings(5)
- Lots of black pepper
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon onion powder (5 ml)optional
- 1 ½ teaspoon Diamond Crystal kosher salt or ¾ teaspoon fine salt (7.5 ml)¾ teaspoon fine salt
- Salt and pepper to tasteoptional
🍯Sauces & Condiments(1)
- 1 ½ tablespoons dijon mustard (22.5 ml)optional
📦Other(1)
- 1 ½ sleeves crushed Ritz crackersoptional
Nutrition (per serving)
Calories
1137
Protein
45g
Carbs
98g
Fat
70g
👨🍳 Instructions
- 1
Add the macaroni, milk, water, butter, salt, and garlic powder to a large high sided skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the noodles are al dente, about 10 minutes.
- 2
Meanwhile, make the cracker topping: Combine the butter, mustard, honey, onion powder, and crackers. Season to taste with salt and pepper, and set aside.
- 3
Add the spinach to the pasta and cook, stirring occasionally, until fully thawed and hot. You want the mixture saucy before adding the cheese, so add more milk if needed. Remove from heat, then stir in the cheese until melted. Season to taste with lots of pepper and salt if needed.
- 4
Top with crumbs, broil on low, then serve.
💡 Pro Tips
- ✓Use a 5:3 pasta-to-liquid ratio (12 oz pasta to 5 cups total liquid) because starch released during cooking thickens the sauce naturally—adding too much liquid requires extra cheese to reach proper consistency, diluting flavor by up to 30%.ingredient5:3 ratio (12 oz pasta : 5 cups liquid)
- ✓Stir the pasta every 2-3 minutes during the 10-minute cook, not occasionally, to prevent starch from settling and scorching on the skillet bottom, which creates bitter flavors and uneven pasta hydration.timingEvery 2-3 minutes
- ✓Add thawed spinach (squeeze out 60-70% of excess moisture first) rather than frozen directly, because excess water dilutes the sauce and requires 2+ extra tablespoons of milk to compensate, weakening the cheese emulsion.technique60-70% moisture removal
- ✓Remove the skillet from heat before adding grated Gruyère because residual heat above 165°F causes casein proteins to seize and create a grainy, broken sauce; the carryover heat will melt it smoothly in 90 seconds.timingBelow 165°F, 90 seconds melting time
- ✓Broil the cracker topping on low (3-4 inches from element) for 2-3 minutes maximum because high heat scorches the honey-butter coating and makes crackers bitter, while low broil creates even browning and crispy texture.equipmentLow setting, 3-4 inches distance, 2-3 minutes