Spinach Artichoke Mac and Cheese Recipe

I’m so excited to share this Spinach Artichoke Mac and Cheese Recipe with you because it combines two of my absolute favorite comfort foods into one unforgettable dish. Creamy, cheesy mac and cheese gets a fresh, flavorful upgrade with tender spinach and tangy artichoke hearts that make every bite feel special. Whether I’m feeding a crowd or craving a cozy night in, this recipe never disappoints. It’s rich, satisfying, and surprisingly easy to make, which means you can enjoy that indulgent homemade feeling without a ton of fuss.

Why You’ll Love This Spinach Artichoke Mac and Cheese Recipe

What really draws me to this Spinach Artichoke Mac and Cheese Recipe is the incredible balance of flavors. The creamy, cheesy sauce is perfectly rich, but the spinach brings a subtle earthiness, while the marinated artichoke hearts add a bright, tangy contrast that keeps things interesting. It’s like a warm hug for your taste buds with just enough complexity to keep you coming back for more. I love how the mozzarella, Monterey Jack, and Parmesan cheeses all melt together to create a luscious, gooey texture that’s irresistible.

Another reason I’m so fond of this recipe is how easy it is to prepare, even on busy days. The steps are straightforward, and the ingredients are mostly pantry staples with a few fresh or frozen additions that bring the dish to life. Plus, it’s incredibly versatile — perfect for casual family dinners, holiday gatherings, or even a party where you want to impress without spending all day in the kitchen. I love pulling this out when I want something that feels fancy but tastes like a comforting classic.

Ingredients You’ll Need

The ingredients for this recipe are simple but thoughtfully chosen, each playing a vital role in building the rich flavor and satisfying texture. From the blend of cheeses to the fresh spinach and marinated artichokes, every component adds something special. Having quality ingredients here really makes a difference.

• Salted butter: Creates a flavorful base and helps develop the roux for the creamy sauce.
• All-purpose flour: Thickens the sauce perfectly when combined with butter for the roux.
• Evaporated milk: Adds creamy richness without heaviness, giving the sauce a smooth texture.
• Onion powder: Provides savory depth without overpowering the other flavors.
• Garlic powder: Enhances the sauce with a warm, garlicky aroma and taste.
• Minced garlic: Gives fresh garlic flavor that’s a bit more robust and aromatic.
• Kosher salt: Balances and elevates all the flavors in the dish.
• Freshly ground black pepper: Adds a subtle kick for flavor contrast.
• Mozzarella cheese: Melts beautifully to create a stretchy, gooey texture.
• Monterey jack cheese: Adds creaminess and mild tanginess to the cheese blend.
• Parmesan cheese: Provides a sharp, nutty flavor that deepens the overall taste.
• Frozen chopped spinach: A nutritious addition that brings vibrant color and earthiness.
• Marinated artichoke hearts: Inject tangy, savory interest that pairs perfectly with the cheese sauce.
• Casarecce pasta: Holds sauce well with its unique shape, but penne or rigatoni work just as nicely.

Directions

Step 1: In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour to create a roux, cooking and stirring until it turns lightly golden brown and the raw flour flavor is gone, about 2 minutes. This forms the creamy base for your cheese sauce.

Step 2: While the roux cooks, bring a large pot of heavily salted water to a boil — it should taste like the ocean! Add the Casarecce pasta and cook until just under al dente, so there’s still a little bite left. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and set it aside.

Step 3: Slowly stir the evaporated milk into the roux, whisking well to form a smooth sauce without lumps. Add the onion powder, garlic powder, minced garlic, kosher salt, and freshly ground black pepper. Taste your sauce here and adjust the seasoning if needed to get just the right balance.

Step 4: Continue cooking the sauce, stirring occasionally, until it thickens to a creamy consistency, about 3 minutes. Stir in all but two handfuls of the shredded cheeses and mix until the cheese nearly melts completely.

Step 5: Fold in the thawed, drained chopped spinach and the marinated artichoke hearts, including their marinade, which adds wonderful flavor. Then add the drained pasta and toss until everything is well combined. If the sauce seems too thick, loosen it gently with some of the reserved pasta cooking liquid.

Step 6: Top the pasta with the remaining cheese. Place the pan under a preheated broiler for 4 to 6 minutes, watching closely until the cheese is bubbly, melted, and slightly golden brown on top. Serve immediately for the best texture and taste.

Servings and Timing

This Spinach Artichoke Mac and Cheese Recipe makes about 12 hearty servings, which is perfect for a large family meal or a casual get-together with friends. The prep time is roughly 10 minutes to chop and measure everything out, while cooking takes about 30 minutes total. That means you’re looking at a comfortable 40-minute total time from start to finish, with no resting or cooling time needed — it’s meant to be enjoyed hot off the stove for maximum creaminess and melty cheese goodness.

How to Serve This Spinach Artichoke Mac and Cheese Recipe

When I serve this Spinach Artichoke Mac and Cheese Recipe, I love pairing it with simple sides that let the dish shine. A crisp green salad with a light vinaigrette is perfect to cut through the richness. Roasted vegetables like asparagus or Brussels sprouts also complement the flavors and add a nice textural contrast. For something heartier, garlic bread or crusty rolls help mop up every last cheesy bite.

Presentation-wise, I’m a big fan of garnishing with a sprinkle of freshly grated Parmesan and a few twists of cracked black pepper right before serving. A little fresh parsley or chives add a pop of color and a mild freshness that brightens each spoonful. I usually serve this mac and cheese hot to keep the cheese delightfully gooey, but it can also be enjoyed warm or at room temperature, especially for potlucks or buffet-style meals.

As for beverages, a chilled glass of crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully with the creamy, tangy flavors. If you prefer cocktails, a citrusy gin and tonic or a refreshing sparkling water with lemon elevates the meal while balancing the richness. This dish is versatile enough for casual weeknight dinners but impressive enough for holiday feasts or any festive occasion where comfort food is the star.

Variations

I love how adaptable this Spinach Artichoke Mac and Cheese Recipe is. If you need a gluten-free option, simply swap the pasta for your favorite gluten-free variety and use gluten-free flour to make the roux. For a vegan twist, you can substitute the butter with plant-based margarine, use unsweetened non-dairy milk like oat or almond milk for the evaporated milk substitute, and replace the cheeses with vegan cheese blends designed to melt well. It won’t taste exactly the same, but it’s a delicious alternative when you want to keep the comforting essence.

Flavor-wise, you can easily switch up the cheeses or add a bit of heat with a pinch of cayenne pepper or a few dashes of hot sauce stirred into the sauce. For an extra indulgent touch, sprinkle crispy bacon or pancetta on top before broiling. If you want to mix up the texture, try cooking the mac and cheese in an oven-safe casserole and baking it covered for 20 minutes before broiling for a golden crust. I’ve also had great success adding sautéed mushrooms or caramelized onions for extra depth.

Storage and Reheating

Storing Leftovers

After enjoying this Spinach Artichoke Mac and Cheese Recipe, I store any leftovers in airtight containers to keep them fresh. Glass or BPA-free plastic containers work best. The leftovers will keep well in the refrigerator for up to 3-4 days. Before sealing, make sure the dish has cooled to room temperature to avoid condensation, which can make the cheese sauce watery.

Freezing

If you want to freeze leftovers, portion the mac and cheese into freezer-safe containers or heavy-duty freezer bags. Press out as much air as possible to prevent freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating to maintain the best texture and flavor.

Reheating

To reheat, I prefer warming leftover spinach artichoke mac and cheese in a low oven at about 325°F (160°C) for 15-20 minutes to gently melt the cheese back to creamy perfection. Cover the dish loosely with foil to prevent the top from drying out. Alternatively, reheating on the stovetop over low heat with a splash of milk or broth helps loosen the sauce and restore creaminess. I usually avoid microwaving because it can sometimes dry out the pasta or cause uneven heating, although if you’re short on time, stirring every 30 seconds can help.

FAQs

Can I use fresh spinach instead of frozen chopped spinach?

Absolutely! If you prefer fresh spinach, you’ll want to sauté about 6-8 cups until wilted, then squeeze out excess moisture before adding it to the sauce. This will give a fresher flavor and a slightly different texture, but both work beautifully in this recipe.

What type of artichoke hearts do you recommend?

I love using marinated artichoke hearts in this recipe because the marinade adds extra tang and complexity to the mac and cheese. If you can’t find marinated ones, you can use plain canned or jarred artichokes—just be sure to drain them well and consider adding a splash of lemon juice or vinegar for brightness.

Can I make this recipe ahead of time?

You can assemble the mac and cheese sauce and cooked pasta ahead of time, but I’d recommend waiting to broil the cheese topping just before serving. This keeps the topping nice and bubbly. Store the combined pasta and sauce in the fridge and bring it to room temperature before broiling.

What pasta shape works best?

Casarecce is perfect because its twisted shape holds onto the cheesy sauce, but penne, rigatoni, or even elbow macaroni are great substitutes that capture the creamy sauce well.

Is this recipe very spicy?

Not at all! This dish keeps things mild and creamy. However, if you love a little heat, you can easily add red pepper flakes or a dash of hot sauce while making the cheese sauce for a subtle kick.

Conclusion

I truly hope you give this Spinach Artichoke Mac and Cheese Recipe a try because it’s become a staple for me whenever I want a dish that’s bursting with flavor, incredibly comforting, and easy to pull together. It’s the kind of meal that feels like a celebration in every bite while also bringing warmth and familiarity. Once you try this creamy, tangy, cheesy goodness, it might just become one of your go-to favorites too!

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