Spinach Artichoke Mac and Cheese
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Unrated
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Prep Time
10 mins
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Total Time
50 mins
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Servings
4 - 6 servings
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Course
Main Course
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Cuisine
American
Spinach Artichoke Mac and Cheese
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Spinach Artichoke Mac and Cheese combines the flavors of everyone's favorite dip with classic comfort food. A surprisingly healthy all-in-one meal or stellar side.
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Ingredients
- 8 ounces whole wheat pasta such as shells, penne, rigatoni, or elbow, noodles
- 1 tablespoon extra virgin olive oil
- 2 cans artichoke quarters drained
- 2 tablespoons butter unsalted
- ½ cup yellow onion diced
- 2 cloves garlic minced
- ¼ cup white whole wheat flour
- 2 ½ cups milk non-fat
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ⅓ cup yogurt plain, Greek
- ¾ cup fontina cheese Gouda, mozzarella, or other similar, melty cheese, freshly grated
- 8 ounces spinach fresh
- ⅓ cup Parmesan Cheese freshly grated
Instructions
- Bring large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
- Preheat the oven to 350°F and lightly grease a 3-quart casserole dish.
- In a Dutch oven or large, deep stockpot, heat the 1 tablespoon olive oil over medium high. Add the artichokes and saute just until lightly browned, about 4 minutes. Remove from the pot and set aside.
- Reduce heat to medium. Melt the butter, then add the onion and cook until the onion is softened and fragrant but not yet brown, about 2 minutes. Sprinkle in the garlic and flour and cook, whisking often, until flour turns golden brown, about 1 minute. Gradually pour in the milk, whisking constantly. Cook until sauce simmers and thickens, 5-7 minutes. Remove the pot from the heat and stir in the salt and pepper. Next, stir in the Greek yogurt and fontina. Add the drained pasta and artichokes, stirring gently to combine, then gently stir in the spinach, allowing it to wilt.
- Transfer the mixture to the prepared baking dish, sprinkle the top with Parmesan, then bake the macaroni and cheese until hot and bubbly, about 20 minutes. Let rest 5 minutes before serving.
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