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Spinach Artichoke Mac and Cheese Recipe

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★★★★★

4.7 from 95 reviews

Spinach Artichoke Mac and Cheese is a creamy, comforting pasta dish combining the classic cheesy goodness of mac and cheese with the fresh flavors of spinach and marinated artichoke hearts. Made with a velvety roux-based cheese sauce featuring mozzarella, Monterey jack, and parmesan cheeses, this recipe uses casarecce pasta for perfect sauce clinging. Finished under the broiler for a bubbly golden topping, it’s an indulgent yet vegetable-packed dish perfect for a cozy dinner.

Ingredients

Scale

Cheese Sauce

  • 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 and 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 would work too)

Instructions

  1. 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. Cook, stirring constantly, until the roux turns lightly golden brown and the raw flour taste is gone, about 2 minutes.
  2. Cook the Pasta: Bring a large pot of water to a boil and salt it generously (it should taste like the ocean). Add the dry pasta and cook until just under al dente, so there is a slight bite left. Reserve 1 cup of the cooking liquid, then drain the pasta and set it aside.
  3. Create the Cheese Sauce Base: Gradually whisk the evaporated milk into the roux until smooth and free of lumps. Add the onion powder, garlic powder, minced garlic, kosher salt, and freshly ground black pepper. Taste and adjust the seasoning as needed.
  4. Thicken the Sauce and Add Cheese: Cook the sauce over medium heat, stirring occasionally, until it begins to thicken, about 3 minutes. Stir in all but 2 handfuls of the shredded cheeses (mozzarella, Monterey jack, and parmesan). Mix until the cheese is almost fully melted.
  5. Add Spinach and Artichokes: Fold in the thawed, drained spinach and the marinated artichoke hearts. Do not drain the artichokes as the marinade adds extra flavor.
  6. Combine Pasta and Sauce: Stir in the cooked pasta to fully combine everything. If the sauce is too thick, loosen it with a splash of the reserved pasta cooking liquid to reach desired consistency.
  7. Broil the Topped Pasta: Transfer the pasta mixture to an oven-safe dish if not already in one suitable for broiling. Sprinkle the reserved shredded cheese evenly over the top. Place under a preheated broiler for 4–6 minutes or until the cheese is melted, bubbly, and lightly browned.
  8. Serve: Remove from the broiler and serve hot for a delicious, creamy comfort meal packed with veggies and cheesy goodness.

Notes

  • Use a large shallow pan or skillet for best sauce coverage and even cooking.
  • Freezing and thawing spinach helps reduce excess moisture; squeeze out as much liquid as possible to avoid watery sauce.
  • Marinated artichoke hearts add flavor—no need to rinse or drain.
  • Reserve pasta water to adjust sauce consistency to your preference.
  • Casarecce pasta holds sauce well, but penne or rigatoni can be used as alternatives.
  • Broil carefully to prevent burning—cheese should be bubbly and lightly browned.

Keywords: spinach artichoke mac and cheese, creamy mac and cheese, spinach pasta, artichoke hearts recipe, cheesy pasta bake, comfort food

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