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Spinach Artichoke Mac and Cheese Recipe

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4.2 from 6 reviews

This Spinach Artichoke Mac and Cheese is a creamy, cheesy pasta dish loaded with tender spinach and marinated artichoke hearts, perfect for a comforting yet flavorful meal. The sauce is made from a roux combined with evaporated milk and a blend of mozzarella, Monterey Jack, and Parmesan cheeses, topped with a bubbly golden crust under the broiler.

  • Total Time: 40 minutes
  • Yield: 12 servings

Ingredients

Sauce and Base

  • 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

Cheeses

  • 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 artichoke hearts (quartered)

Pasta

  • 16 ounces Casarecce pasta (penne or rigatoni can be substituted)

Instructions

  1. Make the roux: In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour and cook the mixture, stirring constantly, until it turns lightly golden brown and the raw flour taste is gone, about 2 minutes.
  2. Cook the pasta: Bring a large pot of salted water to a boil—salt generously so the water tastes like the ocean. Add the pasta and cook until just under al dente, with a slight bite remaining. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and set aside.
  3. Prepare the sauce: Stir the evaporated milk into the roux and whisk to ensure a smooth sauce with no lumps. Add onion powder, garlic powder, minced garlic, kosher salt, and freshly ground black pepper. Taste and adjust seasonings as needed.
  4. Thicken and add cheese: Cook the sauce, stirring occasionally, until it thickens, about 3 minutes. Stir in all but 2 handfuls of the shredded cheeses, mixing well until almost fully melted. Then add the thawed and drained spinach along with the marinated artichoke hearts, including the marinade for extra flavor.
  5. Combine pasta and sauce: Stir the cooked pasta into the cheese and spinach mixture until well combined. If the sauce is too thick, add a splash or more of the reserved pasta cooking liquid to loosen it to your desired consistency.
  6. Broil to finish: Top the pasta with the reserved shredded cheese and place the pan under the broiler for 4 to 6 minutes, or until the cheese is melted, bubbly, and lightly browned. Serve the dish immediately.

Notes

  • Make sure to thoroughly drain the thawed spinach to avoid excess moisture diluting the sauce.
  • Reserving pasta water helps adjust the sauce consistency perfectly; add gradually as needed.
  • You can substitute Casarecce pasta with penne or rigatoni if preferred.
  • This dish works best served fresh and hot right after broiling for optimal melty cheese texture.
  • Use kosher salt for seasoning as it has a milder saltiness compared to table salt; adjust salt to taste.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop and Broiling
  • Cuisine: American

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