👩🍳 Instructions
-
1
Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.
-
2
Add frozen mixed vegetables, garlic powder, and onion powder to the pot. Sauté for 3-5 minutes, stirring occasionally, until vegetables begin to soften and become fragrant.
-
3
Pour in the vegetable broth and milk. Add the uncooked elbow macaroni. Bring the mixture to a gentle boil, then reduce heat to a simmer.
-
4
Cook, stirring frequently (every 1-2 minutes), for 10-12 minutes, or until pasta is al dente and most of the liquid has been absorbed. The sauce should be thick and creamy.
-
5
Remove the pot from the heat. Stir in the shredded cheddar cheese and Monterey Jack cheese in batches until fully melted and smooth. Stir in the Dijon mustard.
-
6
Add the fresh spinach to the pot and stir gently until it wilts into the mac and cheese, about 1-2 minutes.
-
7
Taste and season with salt and freshly ground black pepper as needed.
-
8
Serve immediately, garnished with fresh parsley if desired.
💡 Notes
For extra richness, you can stir in 1/4 cup of heavy cream with the cheese. Feel free to swap in other quick-cooking vegetables like diced bell peppers or zucchini. Freshly shredded cheese melts best and prevents a grainy texture.
🥗 Nutrition (per serving)
Calories
450 kcal
Protein
20g
Total Fat
20g
Saturated Fat
10g
Carbs
48g
Fiber
4g
Sugar
7g
Sodium
550mg
Cholesterol
50mg
