Description
Dive into a comforting bowl of Spinach Artichoke Mac and Cheese, a creamy vegetarian twist on a classic favorite. This dish combines rich cheese sauce with tender pasta, vibrant spinach, and tangy artichoke hearts for a truly satisfying meal.
Ingredients
- Elbow macaroni, cavatappi, or medium shells (short, sturdy pasta)
- Sharp cheddar cheese
- Gruyère cheese
- Cream cheese (or Neufchâtel)
- Fontina cheese
- Whole milk
- Heavy cream
- Fresh baby spinach
- Canned or jarred artichoke hearts (packed in water or brine)
- Fresh garlic
- Onion powder
- Dry mustard powder
- Nutmeg
- Salt
- Freshly ground black pepper
- Butter
- Flour
- Olive oil (optional, for tossing pasta)
- Panko breadcrumbs (optional, for topping)
Instructions
- Cook your pasta according to package directions until al dente. Drain it well and set aside, tossing it with a tiny bit of olive oil to prevent sticking.
- If using fresh spinach, roughly chop it. If using frozen, thaw and squeeze every last drop of water out. Chop your drained artichoke hearts into bite-sized pieces. Grate all your cheeses and have them ready. Mince your garlic.
- In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it forms a pale, thick paste and smells slightly nutty.
- Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Cook over medium heat until the mixture thickens and starts to gently bubble, about 5-7 minutes.
- Reduce the heat to low. Stir in the minced garlic, onion powder, dry mustard powder, nutmeg, salt, and pepper.
- Add your cheeses, a handful at a time, stirring constantly until each addition is fully melted and smooth. Start with the cheddar and Gruyère, then add the cream cheese last.
- Stir in the chopped spinach and artichoke hearts. Cook for another 2-3 minutes until the spinach has wilted completely and the artichokes are heated through.
- Add the cooked pasta to the pot with the spinach artichoke cheese sauce. Gently fold until every piece of pasta is coated.
- Serve directly from the pot or transfer to a greased 9×13-inch baking dish. Top with extra grated cheese or panko breadcrumbs mixed with melted butter if desired. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown on top.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Don't overcook the pasta; al dente holds its shape better. Grate your own cheese for a smoother sauce. Ensure spinach is very dry to avoid a watery sauce. For extra flavor, consider adding a pinch of cayenne pepper or a squeeze of lemon juice.