Description
This creamy Spinach Artichoke Mac and Cheese combines the classic comfort of gooey cheeses and tender pasta with nutrient-packed spinach and flavorful marinated artichokes. A luscious roux-based cheese sauce, enriched with evaporated milk and aromatic spices, envelopes perfectly cooked macaroni, then finishes under the broiler for a bubbly, golden crust. Perfect as a hearty side or a satisfying vegetarian main dish, this recipe serves twelve and comes together in just 40 minutes.
Ingredients
Scale
Cheese Sauce
- 3 Tbsp salted butter
- 3 Tbsp all-purpose flour
- 12 oz 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 oz shredded Mozzarella cheese
- 4 oz shredded Monterey Jack cheese
- 2 oz shredded Parmesan cheese
Vegetables and Pasta
- 10 oz frozen chopped spinach (thawed and well‑drained)
- 12 oz marinated artichoke hearts (quartered; include the marinade)
- 16 oz pasta (Casarecce is the original, but penne or rigatoni work great)
Instructions
- Prepare the Roux: In a large, shallow enamel or cast-iron pan over medium heat, melt the butter. Stir in the flour to form a roux and cook until it turns lightly golden, about 2 minutes, ensuring the flour is cooked through to avoid a raw taste.
- Cook the Pasta: While making the roux, bring a large pot of generously salted water to a boil. Add the pasta and cook until just under al dente, preserving some firmness. Reserve 1 cup of pasta cooking water before draining the pasta thoroughly.
- Make the Cheese Sauce: Gradually pour the evaporated milk into the roux, whisking continuously to create a smooth sauce. Add onion powder, garlic powder, minced garlic, kosher salt, and freshly ground black pepper. Simmer gently for about 3 minutes until the sauce thickens enough to coat the back of a spoon.
- Add Cheese and Vegetables: Remove the pan from the heat. Stir in all but two handfuls of shredded cheeses until mostly melted into the sauce. Fold in the well-drained chopped spinach and marinated artichoke hearts along with their marinade to enhance flavor.
- Toss with Pasta: Add the cooked pasta to the pan and gently toss to coat it completely with the cheese sauce and vegetables. If the sauce is too thick or sticky, loosen it with a splash of the reserved pasta water until the desired consistency is reached.
- Broil and Serve: Sprinkle the remaining cheese evenly on top of the mac and cheese. Place the pan under a hot broiler for 4 to 6 minutes, or until the cheese topping is bubbly, golden, and lightly browned. Serve immediately for the best texture and flavor.
Notes
- Use a shallow pan suitable for broiling, such as an enamel or cast-iron skillet, to finish the dish.
- Casarecce pasta provides the best texture, but penne or rigatoni are excellent alternatives.
- Be sure to thoroughly drain the thawed spinach to avoid excess water diluting the sauce.
- The marinade from the artichoke hearts adds extra flavor and should not be discarded.
- Reserve pasta water to adjust sauce consistency as needed.
- Keep an eye on the mac and cheese under the broiler to prevent burning.