Introduction

Spinach Artichoke Mac and Cheese is a creamy, comforting twist on a classic favorite. Packed with tender pasta, savory cheeses, and flavorful spinach and artichokes, this dish is perfect for a cozy weeknight meal or a special occasion.

The image shows a large round pan with a creamy baked dish inside, placed on a wooden board over a white marbled surface. The dish has a thick top layer of melted, browned cheese with golden and light brown spots, mixed with green leafy bits and pale yellow pasta noodles spread unevenly across the surface. The cheese looks gooey and slightly crusty from baking. To the side, there is a small white bowl with shredded cheese and a black-and-white checkered cloth nearby. The whole scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons salted butter
3 tablespoons all-purpose flour
12 ounces evaporated milk
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons minced garlic
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
8 ounces shredded mozzarella cheese
4 ounces shredded Monterey Jack cheese
2 ounces shredded Parmesan cheese
10 ounces frozen chopped spinach (thawed and drained)
12 ounces marinated, quartered artichoke hearts
16 ounces Casarecce pasta (penne or rigatoni can be used)

Instructions

Step 1: In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour to make a roux and cook, stirring regularly, until it turns lightly golden brown and the raw flour taste disappears, about 2 minutes.
Step 2: Meanwhile, bring a large pot of salted water to a boil (it should taste like the ocean). Add the dry pasta and cook until just under al dente, with a slight bite remaining. Reserve 1 cup of the pasta cooking liquid before draining the pasta and setting it aside.
Step 3: Stir the evaporated milk into the roux, mixing until smooth. Use a whisk if needed to ensure there are no lumps. Add onion powder, garlic powder, minced garlic, salt, and pepper. Taste and adjust the seasoning as desired.
Step 4: Cook the sauce, stirring occasionally, until it thickens slightly, about 3 minutes. Stir in all but two handfuls of the shredded cheese until almost fully melted. Then add the drained spinach and marinated artichoke hearts, mixing to combine. Do not drain the artichokes, as the marinade adds flavor.
Step 5: Add the cooked pasta to the sauce mixture, stirring well to combine. If the sauce feels too thick, add some reserved pasta cooking liquid to loosen it.
Step 6: Sprinkle the reserved cheese evenly over the top and place the pan under the broiler for 4 to 6 minutes, until the cheese melts, bubbles, and develops a light golden brown crust. Serve immediately.

Tips & Variations

Use fresh garlic instead of minced garlic for a more vibrant flavor.
Swap the evaporated milk with whole milk or half-and-half for a lighter sauce.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Try different pasta shapes like penne or rigatoni if Casarecce isn’t available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or microwave until heated through, adding a splash of milk if needed to restore creaminess.

How to Serve

The dish is a creamy baked casserole served in a deep, round white pan with dark handles, placed on a wooden board on a white marbled surface. It has one main layer consisting of a rich, melted cheese topping that is golden brown with some crispy, darker spots, covering a mixture of creamy sauce and visible green leafy vegetables mixed with pasta sticks underneath. Small bits of cheese are scattered on the surface, offering texture variety across the entire dish. Beside the pan is a small white bowl filled with shredded cheese, and a black and white checkered cloth is casually draped near the edge of the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the pasta in advance. Combine them just before broiling for best results.

Is it possible to make this dish vegetarian?

This recipe is already vegetarian-friendly as it contains no meat. Just be sure your cheese is made without animal rennet if you prefer strict vegetarian standards.