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Spinach Artichoke Mac and Cheese Recipe

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4.2 from 72 reviews

This creamy and comforting Spinach Artichoke Mac and Cheese transforms a classic favorite by adding tender spinach and marinated artichoke hearts, all smothered in a rich, cheesy sauce made from a roux base and melted mozzarella, Monterey Jack, and Parmesan cheeses. Perfect for a hearty family meal or an impressive side dish, it combines the best of creamy mac and cheese with vibrant vegetable flavors.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Cheese Sauce

  • 3 tablespoon salted butter
  • 3 tablespoon 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 & Pasta

  • 10 ounces frozen chopped spinach, thawed and drained of excess liquid
  • 12 ounces marinated quartered artichoke hearts
  • 16 ounces Casarecce pasta (penne or rigatoni can be used as substitutes)

Instructions

  1. Make the Roux: In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour to form a roux and cook, stirring constantly, until it turns lightly golden brown and the raw flour taste is gone, about 2 minutes.
  2. Cook the Pasta: While making the roux, bring a large pot of water to a boil. Generously salt the water (it should taste like the ocean). Add the pasta and cook until just under al dente, so it retains a slight bite. Reserve 1 cup of the pasta cooking water before draining, then set the pasta aside.
  3. Prepare the Cheese Sauce: Gradually stir the evaporated milk into the roux, whisking to ensure a smooth sauce without lumps. Add onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Taste and adjust seasoning as needed.
  4. Thicken the Sauce and Add Cheese: Cook the sauce while stirring occasionally until it thickens, about 3 minutes. Stir in all but 2 handfuls of the shredded cheeses and mix until the cheese is nearly melted.
  5. Add Vegetables: Incorporate the drained spinach and marinated artichoke hearts into the cheese sauce. The marinade will enhance the flavor, so do not drain the artichokes.
  6. Combine Pasta and Sauce: Stir the pasta into the cheese mixture until fully combined. Add reserved pasta cooking water as needed to loosen the sauce to your desired consistency.
  7. Broil to Finish: Sprinkle the reserved cheese on top of the pasta. Place the pan under the broiler for 4 to 6 minutes until the cheese topping is melted, bubbly, and lightly browned. Serve immediately for best taste and texture.

Notes

  • To drain spinach effectively, place thawed spinach in a clean dish towel and wring out excess moisture thoroughly.
  • The marinated artichoke hearts do not need to be cut, as they will naturally break apart during mixing and cooking, but you can snip them with kitchen shears if you prefer smaller pieces.
  • Leftover Spinach Artichoke Mac and Cheese can be stored in the refrigerator for up to five days; reheat gently to preserve creaminess.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://flavorhug.com/spinach-artichoke-mac-and-cheese-recipe/