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A steaming bowl of yummy comfort food, perfect for a cozy evening.

Creamy One-Pot Tomato & Spinach Mac and Cheese

This creamy one-pot mac and cheese is packed with flavor from tomatoes and spinach, making it a comforting and easy meal perfect for any weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 cups elbow macaroni uncooked
  • 1 can diced tomatoes undrained
  • 1 bag fresh spinach
  • 1/2 cup milk dairy or non-dairy
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • red pepper flakes Optional: Pinch of for a little kick

Equipment

  • Large pot
  • Dutch oven

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then sauté the chopped onion for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  2. Pour in the vegetable broth and bring it to a boil, then add the uncooked elbow macaroni and undrained diced tomatoes, stirring well.
  3. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, stirring occasionally until the pasta is al dente and most of the liquid has been absorbed.
  4. Stir in the fresh spinach a handful at a time, allowing it to wilt completely, then stir in the milk.
  5. Remove the pot from the heat and add both cheddar and Parmesan cheeses, stirring continuously until the cheeses are completely melted and the sauce is creamy.
  6. Season with salt, black pepper, and optional red pepper flakes to taste, then serve hot and enjoy your one-pot comfort food.

Notes

For extra creaminess, use whole milk or a creamier plant-based milk. Feel free to add other vegetables like diced bell peppers or mushrooms for more flavor and nutrients. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.