Description
If you’re searching for a cozy and indulgent dish that everyone will adore, look no further than Spinach Artichoke Mac and Cheese! This creamy, cheesy delight combines the nutritional goodness of fresh spinach and marinated artichokes with a blend of mozzarella, Monterey Jack, and Parmesan cheeses. Perfect for both busy weeknights and family gatherings, this one-pot meal minimizes cleanup while maximizing flavor. The rich and comforting profile ensures it becomes a beloved staple in your home. With its vegetarian-friendly ingredients, this dish caters to various dietary preferences without sacrificing taste.
Ingredients
Scale
- 3 TBSP salted butter
- 3 TBSP 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 artichoke hearts
- 16 ounces Casarecce pasta (penne or rigatoni would work too)
Instructions
- In a large pan, melt butter over medium heat. Stir in flour to create a roux; cook until golden.
- Boil water in a pot, salt generously, and cook pasta until just under al dente. Reserve some cooking liquid before draining.
- Stir evaporated milk into the roux until smooth. Add onion powder, garlic powder, minced garlic, salt, and pepper.
- Gradually mix in cheeses until melted. Fold in spinach and artichokes.
- Combine cooked pasta with the sauce; add reserved water if needed for consistency.
- Top with remaining cheese and broil for 4-6 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg