Yield: 12 Servings | Serving Size: 1/2 cup

An image of macaroni and cheese in a skillet next to pieces of sliced bread.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Cost/Serving: $0.38

Ingredients:

3 Tablespoons butter

1/2 large onion, chopped

3 cups finely chopped fresh spinach or 3/4 cup frozen chopped spinach (thawed and squeezed dry)

2 Tablespoons all-purpose flour

3 cups milk

1/2 cup water

2 1/2 cups uncooked elbow macaroni

8 ounces (2 cups) shredded cheddar cheese

 

Directions:

  1. Wash the spinach (if using fresh spinach).
  2. Collect, chop, shred, and measure all ingredients before starting to prepare the recipe.
  3. Melt the butter in a large skillet over medium heat. 
  4. Add the onion and cook for another 2 minutes. Add the spinach and cook for 2 minutes or until wilted.
  5. Add the flour and cook for 1 minute, stirring occasionally.
  6. Add the milk and water, stirring frequently. Bring the mixture to a simmer.
  7. Add the uncooked macaroni. If the macaroni is not completely covered by liquid, add additional water to bring the level of the water just over the macaroni. 
  8. Cover and simmer over low heat, for 8 to 9 minutes, stirring occasionally. The mixture will thicken as it simmers.
  9. Once the macaroni is tender, remove from the heat.
  10. Add the shredded cheese and stir to combine. Cover and let sit for 5 minutes before serving. 
  11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

Be Creative! Try using whole wheat pasta. Substitute other veggies like peas or carrots for spinach.

 

Nutrition Facts: Servings: 12, Serving size: 1/2 cup
Amount per serving: Calories 230, Total Fat 11g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 30mg, Sodium 180mg, Total Carbohydrates 23g, Dietary Fiber 1g, Total Sugar 4g (Incl. 0g Added Sugars), Protein 10g

Skillet Mac and CheesePrintable Recipe PDF