Description
Welcome to a world of cheesy indulgence and comfort! Prepare to embark on a culinary journey that combines two beloved classics into one extraordinary dish: Spinach Artichoke Mac and Cheese. This recipe takes the creamy and gooey goodness of traditional mac and cheese and elevates it with the vibrant flavors of spinach and artichokes. Picture tender pasta enveloped in a luscious cheese sauce, generously studded with sautéed spinach and artichoke hearts.
Ingredients
12 oz. small dry pasta such as shells, elbows, mini penne or ditalini
1 c. milk
½ c. heavy cream
1 8-oz. package cream cheese, room temperature
2 c. baby spinach, roughly chopped
1 8-oz. jar marinated artichokes, roughly chopped
1 ½ c. shredded cheddar cheese
1 c. panko breadcrumbs
2 T. melted butter
¼ c. fresh parsley, chopped
1 t. garlic powder
sea salt and black pepper, to taste
Instructions
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Preheat the oven 400°F.
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Lightly grease a 3 qt. casserole dish and set aside.
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While oven is preheating, heat a large pot of lightly salted water over high heat and prepare the pasta according to package directions, cooking 1-2 minutes less than al dente. (Pasta will continue to cook during baking). When pasta is finished cooking, reserve one-half cup of the cooking liquid and set aside. Drain pasta but do not rinse. Return pasta to cooking pot. Add reserved cooking water, milk, heavy cream, and cream cheese. Stir gently until the cream cheese melts.
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Add baby spinach, artichokes, and cheddar cheese. Stir to combine. Add salt and black pepper, to taste.
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Transfer to prepared casserole dish.
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In a small bowl, stir together the panko, melted butter, garlic powder, and fresh parsley. Sprinkle the panko topping over casserole.
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Bake until the pasta is hot and bubbly and the topping is golden-brown, 10-15 minutes. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes