Description
Spinach Artichoke Mac and Cheese is a creamy, melty vegetarian one-pot meal loaded with spinach, marinated artichokes, and three kinds of cheese. This comforting mac and cheese is packed with flavor and makes an easy crowd-pleasing dinner.
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
- 1/2 teaspoon freshly ground black pepper
- 8 ounces shredded mozzarella cheese
- 4 ounces shredded Monterey Jack cheese
- 2 ounces shredded Parmesan cheese
- 10 ounces frozen chopped spinach, thawed and drained of excess liquid
- 12 ounces marinated quartered artichoke hearts
- 16 ounces Casarecce pasta, or penne or rigatoni
Instructions
- In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour to make a roux. Cook and stir for about 2 minutes, until lightly golden brown and the raw flour taste has cooked out.
- Meanwhile, bring a large pot of water to a boil. Salt generously, then stir in the dry pasta. Cook until just under al dente, leaving a little bite. Reserve 1 cup of pasta cooking liquid, then drain the pasta and set aside.
- Stir the evaporated milk into the roux until smooth. If necessary, use a whisk to remove any lumps. Add the onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Taste and adjust the seasoning if needed.
- Cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes. Stir in all but 2 handfuls of the shredded cheese and mix until combined.
- Once the cheese is almost fully melted, stir in the spinach and artichoke hearts. There is no need to drain the artichoke hearts, as the marinade adds extra flavor.
- Stir in the pasta until everything is well combined. If needed, add a generous splash of the reserved pasta cooking liquid to loosen the sauce.
- Top the pasta with the reserved cheese and place under the broiler for 4-6 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Serve immediately.
Notes
- To drain the spinach, place thawed spinach in a clean dish towel and wring it out to release excess moisture.
- There is no need to cut the artichoke hearts because they will break apart during mixing and cooking. For smaller pieces, snip them with kitchen shears before adding.
- Leftover mac and cheese can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top, Broil
- Cuisine: American