Spinach Artichoke Mac and Cheese

If you love spinach artichoke dip and creamy mac and cheese, this Spinach Artichoke Mac and Cheese brings the best of both together in one incredibly comforting dish. Loaded with tender spinach, marinated artichoke hearts, and three kinds of melty cheese, it’s rich, creamy, savory, and packed with flavor.

Everything comes together in one pan, making this vegetarian pasta especially convenient for busy nights or casual gatherings. The combination of mozzarella, Monterey Jack, and Parmesan creates a beautifully creamy cheese sauce, while the marinated artichokes add a tangy, savory bite that keeps every forkful interesting.

Why You’ll Love This Recipe

• Two comfort-food favorites in one: It combines creamy mac and cheese with the flavors of spinach artichoke dip.
• Three kinds of cheese: Mozzarella, Monterey Jack, and Parmesan create a rich, melty sauce with plenty of flavor.
• Loaded with vegetables: Frozen spinach and marinated artichokes add texture, color, and flavor.
• Perfect for a crowd: With 12 servings, this is an excellent option for family dinners and gatherings.
• Easy one-pan preparation: The cheese sauce and pasta come together in a large enamel pan for less cleanup.

Ingredients

• Salted butter: Forms the rich base of the roux and adds flavor to the cheese sauce.
• All-purpose flour: Combines with the butter to create a roux that thickens the sauce.
• Evaporated milk: Gives the sauce a creamy, rich consistency.
• Onion powder: Adds savory onion flavor throughout the sauce.
• Garlic powder: Provides another layer of aromatic flavor.
• Minced garlic: Brings fresh, savory garlic flavor to the cheese sauce.
• Kosher salt: Seasons the sauce and enhances the other ingredients.
• Freshly ground black pepper: Adds subtle warmth and balances the richness.
• Mozzarella cheese: Melts beautifully and contributes to the creamy, stretchy texture.
• Monterey Jack cheese: Adds richness and excellent melting qualities.
• Parmesan cheese: Brings a salty, savory depth to the three-cheese blend.
• Frozen chopped spinach: Adds color, texture, and earthy flavor. Thaw and drain it well before using.
• Marinated quartered artichoke hearts: Add tangy, savory flavor and complement the creamy cheese sauce.
• Casarecce pasta: Its twisted shape holds onto the creamy sauce beautifully. Penne or rigatoni can also be used.

How to Make Spinach Artichoke Mac and Cheese

Make the Roux

Start by melting the salted butter in a large, shallow cast-iron enamel pan over medium heat.

Stir in the flour to create a roux. Continue stirring for about 2 minutes, until the roux becomes lightly golden and the raw flour taste has cooked out.

This step gives the sauce a flavorful foundation while helping it thicken properly.

Cook the Pasta

While the roux cooks, bring a large pot of water to a boil.

Salt the water generously before adding the dry pasta. Cook the pasta until it’s just under al dente, meaning it should still have a little bite left.

Before draining, reserve 1 cup of the pasta cooking water and set it aside. The starchy water can help loosen the cheese sauce later if needed.

Make the Cheese Sauce

Stir the evaporated milk into the roux and mix until smooth. If you notice any lumps, use a whisk to smooth the sauce.

Add the onion powder, garlic powder, minced garlic, kosher salt, and black pepper.

Taste the sauce and adjust the seasoning if necessary.

Continue cooking and stirring occasionally for approximately 3 minutes, or until the sauce begins to thicken.

Add the Cheese, Spinach, and Artichokes

Add all but about 2 handfuls of the shredded cheese to the sauce.

Stir well until the cheese is almost completely melted.

Next, add the thawed and drained spinach and the marinated artichoke hearts.

There’s no need to drain the artichokes first. The marinade adds extra flavor to the sauce and helps give the finished dish its signature spinach-artichoke character.

Add the Pasta

Stir the cooked pasta into the cheese sauce until everything is evenly combined.

If the sauce seems too thick, add a generous splash of the reserved pasta cooking water and stir until you reach your preferred consistency.

Broil the Mac and Cheese

Sprinkle the reserved cheese evenly over the top.

Place the pan under the broiler and cook for 4 to 6 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.

Serve immediately while the cheese is hot and gooey.

Tips for Success

• Drain the spinach well: Excess moisture can make the cheese sauce watery. A clean dish towel works especially well for squeezing out the liquid.
• Don’t overcook the pasta: Cooking it just under al dente allows it to finish cooking in the creamy sauce.
• Reserve the pasta water: The starchy cooking liquid is useful for loosening the sauce without making it watery.
• Don’t burn the roux: Cook it until lightly golden, but keep an eye on it so it doesn’t become too dark.
• Use freshly shredded cheese: Freshly shredded cheese generally melts more smoothly into the sauce.
• Keep the artichoke marinade: It adds extra flavor, so there’s no need to drain the artichoke hearts before adding them.
• Watch the broiler: Cheese can go from beautifully browned to burnt quickly, so stay nearby during the final few minutes.
• Cut the artichokes if desired: They will naturally break apart as you stir, but kitchen shears can be used to make smaller pieces beforehand.

Equipment Needed

• Large shallow cast-iron enamel pan
• Large pot for cooking pasta
• Wooden spoon or spatula
• Whisk
• Measuring cups and spoons
• Colander
• Kitchen shears, optional
• Clean dish towel for draining spinach

Recipe Variations

Use Different Pasta

Casarecce works especially well because its shape catches the creamy sauce, but penne and rigatoni are also excellent choices.

Add More Vegetables

You can add other vegetables that pair well with the creamy sauce, such as mushrooms or roasted broccoli.

Make It Extra Cheesy

For an even richer cheese topping, increase the amount of your favorite melting cheese while keeping the Parmesan for its savory flavor.

Add a Crispy Topping

For additional texture, sprinkle breadcrumbs over the cheese before broiling.

Add Protein

If you’re not keeping the dish vegetarian, cooked chicken can be added for a heartier meal.

Serving Suggestions

This Spinach Artichoke Mac and Cheese is substantial enough to serve as a main course, especially with a simple side salad or roasted vegetables.

For a complete meal, pair it with:

• Crisp green salad
• Roasted broccoli
• Steamed green beans
• Roasted asparagus
• Garlic bread
• Simple tomato salad

It’s also a great dish for potlucks, family gatherings, and holiday-style dinners because it can feed a crowd while still feeling comforting and homemade.

Storage and Reheating

Allow leftovers to cool before transferring them to an airtight container.

Store leftover mac and cheese in the refrigerator for up to 5 days.

When reheating, warm individual portions gently in the microwave or reheat larger portions in a covered pan over low heat. If the sauce has thickened considerably, add a small splash of milk or reserved pasta water to loosen it.

FAQs

Can I use a different type of pasta?

Yes. Casarecce is recommended, but penne and rigatoni also work well. Choose a pasta shape with plenty of curves or ridges to hold onto the cheese sauce.

How do I properly drain frozen spinach?

Thaw the spinach first, then place it in a clean dish towel and squeeze or wring it firmly to remove as much excess moisture as possible.

Do I need to drain the artichoke hearts?

No. The marinade can be added along with the artichoke hearts because it contributes additional flavor to the mac and cheese.

Can I prepare this mac and cheese ahead of time?

The dish is best served immediately after broiling for the creamiest texture and freshest cheese topping. However, leftovers can be refrigerated for up to 5 days and reheated.

Why should the pasta be slightly undercooked?

The pasta continues cooking when it is combined with the hot cheese sauce and finished under the broiler. Starting with slightly undercooked pasta helps prevent it from becoming too soft.

Can I make this without spinach?

Yes. You can omit the spinach if desired, although the spinach and artichoke combination is what gives this mac and cheese its signature flavor.

Nutrition Information

Serving: 1 scoop
Calories: 283 kcal
Carbohydrates: 20g
Protein: 14g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 42mg
Sodium: 745mg
Potassium: 223mg
Fiber: 2g
Sugar: 4g
Vitamin A: 3446 IU
Vitamin C: 8mg
Calcium: 339mg
Iron: 2mg

Final Thoughts

Spinach Artichoke Mac and Cheese is the ultimate combination of creamy comfort food and savory vegetable flavor. The tender spinach and marinated artichokes pair beautifully with the rich three-cheese sauce, while the broiled topping adds that irresistible golden, bubbly finish.

Whether you’re feeding the family or bringing a comforting dish to a gathering, this cheesy one-pan pasta is the kind of recipe that’s easy to love—and even easier to go back for seconds.

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