Spinach Artichoke Mac and Cheese Recipe
Creamy and comforting Spinach Artichoke Mac and Cheese combines tender pasta with a rich, cheesy sauce enhanced by nutritious spinach and tangy marinated artichoke hearts, finished with a golden brown cheese crust under the broiler.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Sauce 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
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 form a roux, cooking until it turns a lightly golden brown and the raw flour taste is cooked out, about 2 minutes.
- Cook the Pasta: While making the roux, bring a large pot of water to a boil. Salt the water generously until it tastes like the ocean. Add the dry pasta and cook until just under al dente, meaning it should retain a slight bite. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and set aside.
- Combine Sauce Ingredients: Stir the evaporated milk into the roux, mixing until smooth, using a whisk if needed to remove lumps. Add onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Taste and adjust seasoning as necessary.
- Thicken the Sauce and Add Cheese: Cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes. Stir in all but 2 handfuls of shredded cheese (mozzarella, Monterey Jack, and Parmesan) and mix until nearly melted.
- Add Vegetables: Stir in the prepared spinach and marinated artichoke hearts without draining them, allowing the marinade to enhance the flavor.
- Combine Pasta and Sauce: Stir in the drained pasta until everything is well combined. If needed, add a splash of the reserved pasta cooking liquid to loosen the sauce for the perfect consistency.
- Broil with Cheese Topping: Top the pasta with the remaining reserved cheese. Place the pan under the broiler for 4 to 6 minutes, or until the cheese is melted, bubbly, and lightly browned. Serve immediately for best flavor and texture.
Notes
- To drain spinach effectively, place thawed spinach in a clean dish towel and squeeze out excess moisture.
- No need to cut artichoke hearts as they will break apart during cooking; however, snipping with kitchen shears is an option for smaller pieces.
- Leftovers can be stored in the refrigerator for up to five days and reheated gently.
