Spinach Artichoke Mac and Cheese

If creamy, cheesy, and veggie-packed comfort food is your jam, this Spinach Artichoke Mac and Cheese is a must-try. Loaded with tender pasta, melty cheese, savory garlic, and nutritious spinach and marinated artichokes, it’s the ultimate one-pot meal for weeknight dinners, family gatherings, or cozy weekend indulgence. The combination of mozzarella, Monterey Jack, and Parmesan creates a perfectly rich and gooey sauce, while the veggies add flavor, texture, and a pop of green.

Why You’ll Love This Recipe

• Creamy, cheesy, and indulgent yet loaded with vegetables
• One-pot cooking makes cleanup easy
• Crowd-pleasing: perfect for family dinners or parties
• Flexible pasta choices: Casarecce, penne, or rigatoni all work
• Make-ahead friendly: leftovers reheat beautifully

Ingredients

• Salted butter – Forms the base for the roux, adding richness
• All-purpose flour – Thickens the cheese sauce
• Evaporated milk – Creates a creamy, luscious texture without heavy cream
• Onion powder & garlic powder – Adds depth of flavor
• Minced garlic – Provides aromatic punch
• Kosher salt & freshly ground black pepper – Seasonings to taste
• Shredded mozzarella, Monterey Jack, and Parmesan – Melted together for a gooey, flavorful sauce
• Frozen chopped spinach – Adds nutrition and vibrant color
• Marinated artichoke hearts – Adds tangy, savory flavor
• Casarecce pasta (or penne/rigatoni) – The perfect vehicle for cheesy sauce

How to Make Spinach Artichoke Mac and Cheese

Prepare the Roux

In a large shallow enamel or cast-iron pan, melt the butter over medium heat. Stir in the flour to create a roux and cook for about 2 minutes until lightly golden and free of raw flour taste.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until just under al dente. Reserve 1 cup of pasta cooking liquid, then drain the pasta and set aside.

Make the Cheese Sauce

Stir the evaporated milk into the roux until smooth, using a whisk if needed. Add onion powder, garlic powder, minced garlic, salt, and pepper. Cook, stirring occasionally, until the sauce begins to thicken, about 3 minutes.

Combine Cheese and Veggies

Stir in all but 2 handfuls of shredded cheese until mostly melted. Add the thawed and drained spinach and marinated artichoke hearts. Mix thoroughly so the vegetables are evenly incorporated.

Combine Pasta and Sauce

Stir in the cooked pasta until well coated. If needed, add a splash of reserved pasta water to loosen the sauce.

Broil for the Perfect Finish

Top with the reserved cheese and place under the broiler for 4–6 minutes, until the cheese is bubbly and lightly browned. Serve immediately.

Tips for Success

• Drain spinach thoroughly to avoid watery sauce—use a clean dish towel to squeeze out excess moisture.
• No need to cut artichoke hearts unless smaller pieces are desired—they’ll break down while cooking.
• Use reserved pasta water to adjust sauce consistency if needed.
• Leftovers store well in the fridge for up to 5 days.

Equipment Needed

• Large shallow pan (enamel or cast iron recommended)
• Large pot for boiling pasta
• Whisk and spatula
• Measuring cups and spoons

Recipe Variations

• Extra veggie boost: Add roasted red peppers or zucchini
• Spicy version: Stir in crushed red pepper flakes or a pinch of cayenne
• Cheese swap: Use smoked gouda or fontina for a different flavor profile
• Gluten-free option: Substitute gluten-free pasta

Serving Suggestions

Serve as a main dish for dinner, alongside a simple green salad or roasted vegetables. For parties, offer garlic bread or a crunchy topping of toasted breadcrumbs for extra texture.

FAQs

Can I use fresh spinach instead of frozen?
Yes, but wilt it in the pan first and drain excess liquid.

Can this be made ahead of time?
Yes, you can assemble and refrigerate before broiling, then broil just before serving.

What pasta works best?
Casarecce is ideal, but penne, rigatoni, or cavatappi work well too.

Is this recipe vegetarian?
Yes, it’s fully vegetarian. For vegan, substitute cheeses with plant-based alternatives.

How do I prevent the sauce from becoming too thin?
Make sure to drain the spinach well and cook the roux long enough to thicken before adding milk.

Final Thoughts

This Spinach Artichoke Mac and Cheese is indulgent, creamy, and packed with flavor and veggies, making it a comforting crowd-pleaser. Perfect for weeknight dinners, family gatherings, or anytime you want a decadent yet satisfying meal in one pot. Try it tonight, tweak the add-ins, and enjoy a cheesy, cozy dinner everyone will love.

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