Name: Stovetop Spinach Macaroni and Cheese for One
Total time: 30 min
Ingredients: ⅔ cup water; ½ cup milk; ¾ cup elbow macaroni; 2 ounces American cheese , shredded (½ cup); ¼ teaspoon Dijon mustard; 2 ounces (2 cups) baby spinach or stemmed Swiss chard , chopped; 2 ounces extra-sharp cheddar cheese , shredded (½ cup); 1 tablespoon panko bread crumbs; ½ teaspoon oil

Why This Recipe Works

Our single-serving stovetop version delivers rich, cheesy goodness in one pot—and you don't even have to drain it. We cooked the pasta in water and milk, and then stirred in the cheese. We used American cheese for its emulsifying qualities, and pitched up the flavor of the mild cheese with an equal portion of extra-sharp cheddar. You could omit the spinach, but we added some to make this an adult mac and cheese with a welcome fresh element. Real American cheese is key here for its meltability—imitation American cheeses are loaded with stabilizers and thickeners that make them seem like plastic.

Before You Begin

Use a block of American cheese from the deli counter rather than the presliced cheese.

Instructions

Bring water and milk to boil in small saucepan over medium high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8 minutes. Add American cheese and mustard and cook, stirring constantly, until cheese is completely melted, about 1 minute. Stir in spinach, 1 handful at a time, until just beginning to wilt. Off heat, stir in cheddar until evenly distributed. Cover saucepan and let sit for 5 minutes.

Meanwhile, toss panko with oil in bowl. Microwave, stirring frequently, until golden brown, 1 to 3 minutes.

Stir macaroni mixture until sauce is smooth (sauce may look loose but will thicken as it cools) and season with salt and pepper to taste. Sprinkle with toasted panko and serve immediately.