Spinach Artichoke Mac and Cheese Recipe
This Spinach Artichoke Mac and Cheese is a creamy, comforting twist on the classic dish, featuring tender pasta enveloped in a rich cheese sauce enriched with spinach and marinated artichoke hearts. Finished under the broiler for a golden, bubbly crust, this recipe serves 12 and comes together in about 40 minutes, making it perfect for gatherings or family dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: American
Ingredients
Cheese Sauce 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
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 would work too)
Instructions
- Make the Roux: In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour to create a roux and cook, stirring continuously, until it is lightly golden brown and the raw flour flavor is gone, about 2 minutes.
- Cook the Pasta: While preparing the roux, bring a large pot of water to a boil. Salt generously until it tastes like the ocean, then add the dry pasta. Cook until just under al dente, where the pasta retains a slight bite. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
- Prepare the Cheese Sauce: Gradually whisk the evaporated milk into the roux until smooth and lump-free. Add onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Taste and adjust seasoning as needed.
- Thicken the Sauce and Add Cheese: Cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes. Stir in all but two handfuls of shredded cheese, mixing well until the cheese is nearly melted. Then fold in the thawed spinach and marinated artichoke hearts, including their marinade for extra flavor.
- Combine Pasta and Sauce: Stir the drained pasta into the cheese sauce mixture until fully combined. If the sauce feels too thick, add splashes of the reserved pasta water to reach a creamy consistency.
- Broil the Mac and Cheese: 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 texture and flavor.
Notes
- Thaw and drain the frozen spinach well to avoid a watery sauce.
- Reserving pasta water helps adjust sauce consistency perfectly.
- You can substitute penne or rigatoni pasta if Casarecce is unavailable.
- Watch the broiler carefully to prevent burning the cheese topping.
- The marinade from the artichoke hearts adds extra depth; do not drain it off.
