Spinach Artichoke Mac and Cheese Recipe
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.
- 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
Find it online: https://tastygenius.com/spinach-artichoke-mac-and-cheese-recipe/
