Monster Mac
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!One pot, one pan, no problem. These are the kind of meals that make cleanup a breeze and still taste like you spent hours cooking dinner. This recipe is perfect for busy nights when you need dinner to be quick, hearty, and hassle-free—without a sink full of dishes afterward.Monster Mac is a creamy, cheesy one-pot mac and cheese recipe with a fun green twist! Made with elbow macaroni, Velveeta, shredded Colby Jack cheese, and fresh spinach blended into half-and-half, this easy homemade macaroni and cheese delivers rich, comforting flavor with an extra serving of vegetables. Ready in about 20 minutes, this spinach mac and cheese is perfect for busy weeknight dinners, kid-friendly meals, and easy family sides. With simple ingredients, a velvety cheese sauce, and minimal cleanup, Monster Mac is a delicious way to make classic stovetop mac and cheese a little more fun.
Equipment
- 1 Large pot
- 1 blender
Ingredients
- 1 lb elbow macaroni
- 1/2 stick butter
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- 1 tsp minced garlic
- 16 oz block cheese, cubed (Velveeta)
- 1 pint half-and-half
- 3 cups spinach
- 1 1/2 cups shredded Colby Jack cheese
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and return the pasta to the pot.
- While the pasta is still hot, stir in the butter until melted. Sprinkle in the salt, pepper, garlic powder, paprika, and minced garlic, tossing to coat the macaroni evenly.
- Add the 16 oz block of cheese (I used Velveeta) to the pot. Turn the heat to low and stir until the cheese begins to melt and coat the pasta.
- Add the spinach and half-and-half to a blender. Blend until completely smooth and the spinach is fully incorporated.
- Slowly pour the spinach-blended half-and-half into the pot while stirring. Continue to cook on low heat, stirring occasionally, until the Velveeta is fully melted and a creamy cheese sauce forms.
- Stir in the shredded Colby Jack cheese and mix until melted and smooth. The sauce should be thick, creamy, and cling nicely to the pasta.
- Remove from heat and let sit for 2–3 minutes before serving for the best texture.