Description
Full of spinach, marinated artichokes, and three kinds of cheese, this vegetarian mac and cheese is creamy, melty, and a crowd-pleasing one-pot meal packed with flavor.
Ingredients
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 12 ounces evaporated milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp minced garlic
- 2 tsp kosher salt
- ½ tsp 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
- 12 ounces marinated quartered artichoke hearts
- 16 ounces Casarecce pasta (penne or rigatoni works too)
Instructions
- Melt butter in a large, shallow pan over medium heat. Stir in flour to make a roux and cook until lightly golden, about 2 minutes.
- Cook pasta in salted water until just under al dente. Reserve 1 cup pasta water before draining.
- Stir evaporated milk into roux until smooth. Add onion powder, garlic powder, minced garlic, salt, and pepper. Cook until sauce thickens, about 3 minutes.
- Stir in all but 2 handfuls of shredded cheese. Once almost melted, add spinach and artichoke hearts.
- Mix in pasta until fully combined. Use reserved pasta water to loosen sauce if needed.
- Top with reserved cheese and broil 4–6 minutes until bubbly and lightly browned. Serve immediately.
Notes
- Drain spinach well by wringing in a clean towel.
- Artichoke hearts can be snipped smaller if desired.
- Leftovers can be stored up to five days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Mac and Cheese
- Method: Bake, Broil
- Cuisine: American