Steps
1. Cook the elbow macaroni in salted boiling water according to package instructions until al dente, then drain and set aside.
2. In the same pot, heat olive oil over medium heat and add the chopped spinach. Sauté until wilted, about 2 minutes.
3. Reduce heat to low, then add peanut butter, cream cheese, and cheddar cheese to the pot. Stir until melted and combined.
4. Add the cooked macaroni to the cheese mixture along with chili flakes, salt, and pepper. If the sauce is too thick, add a little water to reach your desired consistency.
5. Mix everything together until the macaroni is evenly coated in the cheese sauce.
6. Serve hot and enjoy your spicy mac and cheese!