This is a mac-and-cheese you can actually feel good about serving. Substitute any vegetables you prefer to boost the nutrition of this meal far beyond any boxed version bought at the store. Traditionally, American-style macaroni and cheese is made primarily with Cheddar cheese, but personally I’m a fan of using mozzarella and Monterey Jack. Of course, you can mix and match any combination of cheeses in this meal. Nondairy cheeses perform about as well as real cheeses in Glorious One-Pot Meals, although I usually look for those listing casein as an ingredient for that cheesy gooeyness that’s more like the real stuff. Casein might be a problem for vegans and those with mild dairy allergies, so keep this in mind. You can use much less cheese than I recommend and the dish will still turn out pretty cheesy. If you find it is too rich, try using harder, lower-fat cheeses such as Swiss, provolone, or Parmesan. Enjoy experimenting with your favorite cheeses. Some noodles and cheese may form a crusty layer along the bottom and lower sides of the pot. While my husband enjoys crunching these tasty strips, stirring well to coat the noodles with water when building the pot and paying careful attention to when the aroma first escapes the oven will help you avoid this.

　　

Ingredients

serves 2

　　Olive oil spray

　　2 cups macaroni

　　1/2 teaspoon olive oil

　　8 to 12 ounces cheese, such as Cheddar, mozzarella, or Monterey Jack, sliced or grated

　　3 to 5 garlic cloves, chopped

　　1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried

　　Sea salt and freshly ground black pepper

　　1/2 yellow bell pepper, cored, seeded, and cut into thin strips

　　1/2 head broccoli, cut into florets (about 2 cups)

　　2 handfuls fresh spinach, shredded (about 2 loosely packed cups)

　　2 or 3 plum tomatoes, chopped, or one 14-ounce can, drained, liquid reserved, optional

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil, taking care to fully coat all interior surfaces.

　　

Step 3

Pour the pasta into the pot.

　　

Step 4

Combine 2/3 cup water and the olive oil in a measuring cup. (If using canned tomatoes, drain and use the liquid to replace the water.) Stir and pour over the pasta. Mix gently to coat all the noodles and spread them evenly in the pot.

　　

Step 5

Layer about half the cheese over the pasta. Sprinkle with half the garlic and half the oregano and lightly season with salt and pepper.

　　

Step 6

Add the bell pepper and broccoli in even layers and cover with the remaining cheese. Sprinkle with the remaining garlic and oregano and season lightly with salt and pepper.

　　

Step 7

Top with the spinach and, if you choose, tomatoes.

　　

Step 8

Cover and bake for 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 9

Calories: 535

　　

Step 10

Protein: 24g

　　

Step 11

Carbohydrates: 60g

　　

Step 12

Fat: 23g

　　

Step 13

Cholesterol: 60mg

　　

Step 14

Sodium: 438mg

　　

Step 15

Fiber: 6g

　　Glorious One-Pot Meals