This near miracle recipe comes together all in one pot and ends up being super creamy and delicious. Eat it right out of the pot or bake it!
- In a large pot with a lid, melt butter and add chopped onions. Cook until translucent over medium heat, about 2-3 minutes. Then add garlic and cook for another 30 seconds.
- Season with salt and pepper and stir in macaroni, cheeses, spinach, broth, and milk. Stir well to combine and bring to a slight simmer. Turn heat down to low, cover, and cook for around 15 minutes, stirring every few minutes to avoid sticking.
- If pot seems very dry at any point, add another 1/2 cup of liquid. Also, you can use tongs to separate spinach in the dish which has a tendency to clump together.
- The dish is done when the macaroni is tender and the sauce is smooth and creamy. If the pot is watery at all, cook for another minute or two, stirring constantly to cook off extra liquid. Season cooked macaroni with salt and pepper to taste.
- Serve macaroni right out of the pot with buttered breadcrumbs or transfer to a buttered 9×9 baking dish, top with breadcrumbs and bake at 350 for 15-20 minutes.
I like to eat the macaroni right out of the pot if i’m making it to eat that night. If I’m making it to eat later, I’ll bake it to reheat the macaroni.
For breadcrumbs, add bread crumbs and butter to a small skillet over low heat. Cook, stirring constantly, until breadcrumbs are toasted, 3-4 minutes. Let cool and use as a topping.