Spinach Artichoke Mac and Cheese

Name: Spinach Artichoke Mac and Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 people
Ingredients: 1 pound medium shell pasta; 1 quart milk; 1 pound fresh spinach; 1 ounce can artichoke hearts, drained, blotted dried and halved; 8 tablespoons butter, divided; ½ cup all purpose flour; 7 cups cheese (I use a mixture of fontina, extra sharp cheddar and gruyere); Kosher salt and freshly cracked black pepper to taste; 1 ½ cups Panko bread crumbs

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
10 people
Calories
734 kcal
Course
Main Course
Cuisine
American

Spinach Artichoke Mac and Cheese

Demi Owens

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A creamy Spinach Artichoke Mac and Cheese that takes a page from everyones favorite game day food... spinach artichoke dip!

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Ingredients

Servings

1 pound medium shell pasta
1 quart milk
1 pound fresh spinach
1 ounce can artichoke hearts, drained, blotted dried and halved
8 tablespoons butter, divided
½ cup all purpose flour
7 cups cheese (I use a mixture of fontina, extra sharp cheddar and gruyere)
Kosher salt and freshly cracked black pepper to taste
1 ½ cups Panko bread crumbs

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Instructions

Preheat the oven to 375 degrees.
Cook the pasta according to the directions on the package. Drain.
Meanwhile, heat the milk in a small saucepan over medium heat, stirring so it doesn't burn or boil.
Melt 6 tablespoons of the butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring with a whisk to ensure the flour is cooked. After 2 minutes, stream in the hot milk and whisk, continuing to cook until thickened and smooth, about 2-3 minutes. Remove from heat, add the cheese, spinach and artichokes and season with 1 teaspoon salt and pepper. Add the cooked pasta and stir to combine. Pour into a baking dish.
Melt the remaining 2 tablespoons of butter, combine the melted butter with the panko crumbs, and sprinkle on the top of the baking dish. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Serve as needed.

Notes

When it comes to cheese in a baked mac and cheese, you want to use something that's going to melt REALLY well. I always dig a cheddar (extra sharp), fontina, gruyere, Monterey Jack or a Gouda! If you wanted to dot in a little brie, that would be excellent too.
The panko topping... while it's absolutely delish and not to be missed in my opinion, it's optional. If you don't want the crunch, be my guest and feel free to leave it off.
Add ins are also loose. If you wanted to also stir in some cubed and roasted butternut squash, sweet potato, broccoli etc... be my guest. So long as it's roasted or cooked ahead of time, it won't alter the baking time of this dish. You just might need a large vessel for baking.

Nutrition Information

Show Details

Calories 734kcal (37%) Carbohydrates 53g (18%) Protein 36g (72%) Fat 42g (65%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.4g Cholesterol 143mg (48%) Sodium 960mg (40%) Potassium 582mg (17%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 5530IU (111%) Vitamin C 13mg (14%) Calcium 699mg (70%) Iron 3mg (17%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 734 kcal

% Daily Value*

Calories	734kcal	37%
Carbohydrates	53g	18%
Protein	36g	72%
Fat	42g	65%
Saturated Fat	26g	130%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	0.4g	20%
Cholesterol	143mg	48%
Sodium	960mg	40%
Potassium	582mg	12%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	5530IU	111%
Vitamin C	13mg	14%
Calcium	699mg	70%
Iron	3mg	17%