Introduction

Spinach Artichoke Mac and Cheese combines creamy, cheesy goodness with the savory flavors of spinach and marinated artichoke hearts. This comforting twist on a classic dish is perfect for a cozy weeknight dinner with a little extra flair.

A large round white pan filled with a cheesy baked pasta dish sits on a wooden board over a white marbled surface. The dish shows multiple layers, starting with sheet pasta mixed with wilted dark green spinach, covered by a rich creamy white sauce, and topped with a melted golden-yellow cheese layer that is bubbly and slightly browned in places. The edges of the pasta and sauce blend together under the browned cheese, creating a textured top with a mix of white, yellow, and golden brown spots. Nearby, a small white bowl with shredded cheese, a black and white checkered cloth, and two silver forks add to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 TBSP salted butter
3 TBSP all-purpose flour
12 ounces evaporated milk
1 tsp onion powder
1 tsp garlic powder
2 tsp minced garlic
2 tsp kosher salt
½ tsp freshly ground black pepper
8 ounces shredded mozzarella cheese
4 ounces shredded monterey jack cheese
2 ounces shredded parmesan cheese
10 ounces frozen chopped spinach (thawed and drained of excess liquid)
12 ounces marinated (quartered) artichoke hearts
16 ounces Casarecce pasta (penne or rigatoni would work too)

Instructions

Step 1: In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour to make a roux, cooking until it turns lightly golden brown and the raw flour taste has cooked out, about 2 minutes.
Step 2: Meanwhile, bring a large pot of water to a boil. Salt generously—enough that the water tastes like the ocean—then add the pasta. Cook until just under al dente, with a slight bite remaining. Reserve 1 cup of the pasta cooking liquid before draining the pasta and setting it aside.
Step 3: Stir the evaporated milk into the roux and mix until smooth, using a whisk if needed to avoid lumps. Add onion powder, garlic powder, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
Step 4: Cook the sauce, stirring occasionally, until it thickens, about 3 minutes. Stir in all but 2 handfuls of the shredded cheese and mix well until the cheese is nearly melted. Then fold in the spinach and artichoke hearts—no need to drain the artichokes since their marinade adds flavor.
Step 5: Add the cooked pasta and stir until everything is well combined. If the sauce feels too thick, add a generous splash of the reserved pasta water to loosen it.
Step 6: Top the pasta with the remaining cheese and place under the broiler for 4–6 minutes, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Tips & Variations

Use penne or rigatoni pasta if Casarecce isn’t available; the shape holds sauce well.
For extra richness, swap evaporated milk with half-and-half or whole milk and add a tablespoon of cream cheese.
To make it vegetarian, ensure the artichoke marinade contains no anchovies or animal-based ingredients.
Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or reserved pasta water to loosen the sauce and restore creaminess.

How to Serve

A round dark blue deep dish filled with creamy baked pasta showing a golden brown melted cheese layer on top with some darker brown spots from baking, underneath the cheese layer is a mix of beige pasta and green leafy vegetables, the surface of the dish is slightly textured by the melted cheese and scattered herbs, sitting on a wooden board with a piece of black and white checkered cloth tucked on the left side, the background is a white marbled texture with blurred bowls in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Use about 4 cups of fresh spinach, sauté it briefly until wilted, and drain any excess moisture before adding it to the mac and cheese.

Is it necessary to broil the mac and cheese at the end?

Broiling adds a deliciously bubbly and browned cheese topping, but if you prefer, you can skip this step and serve it creamy straight from the stove or oven.

Spinach Artichoke Mac and Cheese Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

A creamy, flavorful Spinach Artichoke Mac and Cheese that combines tender pasta with a rich cheese sauce, savory spinach, and marinated artichoke hearts, finished with a golden bubbly broiled cheese topping for the perfect comforting meal.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Cheese Sauce

3 TBSP salted butter
3 TBSP all-purpose flour
12 ounces evaporated milk
1 tsp onion powder
1 tsp garlic powder
2 tsp minced garlic
2 tsp kosher salt
½ tsp freshly ground black pepper
8 ounces shredded mozzarella cheese
4 ounces shredded monterey jack cheese
2 ounces shredded parmesan cheese

Vegetables

10 ounces frozen chopped spinach (thawed and drained of excess liquid)
12 ounces marinated (quartered) artichoke hearts

Pasta

16 ounces Casarecce pasta (penne or rigatoni also work)

Instructions

Make the roux: In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour and cook, stirring continuously, until the roux turns lightly golden brown and the raw flour taste is gone, about 2 minutes.
Cook the pasta: Meanwhile, bring a large pot of water to a boil. Salt generously until the water tastes like the ocean. Stir in the pasta and cook until just under al dente, leaving a slight bite. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Prepare the sauce: Stir the evaporated milk into the roux until smooth, whisking to remove any lumps. Add the onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Taste and adjust seasoning as needed.
Thicken and add cheese: Cook the sauce over medium heat, stirring occasionally, until it begins to thicken, about 3 minutes. Stir in all but 2 handfuls of the shredded cheese and continue stirring until the cheese is almost fully melted. Then fold in the spinach and marinated artichoke hearts without draining the marinade.
Combine pasta and sauce: Stir in the cooked pasta until all components are combined. If the sauce is too thick, loosen it by adding a generous splash of the reserved pasta cooking water.
Broil with cheese topping: Top the pasta with the reserved cheese and place the pan under the broiler for 4 to 6 minutes, or until the cheese topping is melted, bubbly, and lightly browned. Serve immediately.

Notes

For best results, fully drain the thawed spinach to avoid watery sauce.
You can substitute penne or rigatoni pasta if Casarecce is unavailable.
Adjust salt carefully since the marinated artichoke hearts add extra saltiness.
Keep an eye on the dish under the broiler to prevent burning.
Evaporated milk creates a rich and creamy texture without needing heavy cream.

Keywords: Spinach Artichoke Mac and Cheese, creamy mac and cheese, spinach artichoke pasta, comfort food, broiled mac and cheese, cheesy pasta bake