Spinach Artichoke Mac and Cheese

5 from 1 vote

This spinach artichoke mac and cheese combines all the things you love about spinach artichoke dip in one comforting side dish! Packed with two kinds of cheese and lots of tender spinach and artichoke hearts.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 522kcal

Ingredients

1/4 cup unsalted butter
2 medium cloves garlic, minced
1/4 cup all-purpose flour
2-1/2 cups 2% or skim milk
1/2 cup heavy whipping cream
2-1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 lb pasta (shells, penne, elbows, etc) cooked according to package instructions until al dente
2 cups firmly-packed baby spinach
1 jar (12 oz) artichoke hearts, drained and coarsely chopped
Salt and pepper to taste
1/2 cup panko breadcrumbs

Instructions

Preheat oven to 400F and lightly grease a 9x13 baking dish. Set aside.
In a medium pot or Dutch oven over medium heat, melt butter. Add garlic and cook 1 minute until fragrant. Whisk in flour until smooth and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and add 1-1/2 cups mozzarella and Parmesan, stirring until cheese is melted.
Fold cooked pasta, spinach, and artichoke hearts into sauce and season with salt and pepper to taste. Scrape mac and cheese in an even layer in prepared baking dish and top with remaining 1 cup mozzarella and breadcrumbs.
Bake mac and cheese at 400F 20-25 minutes until topping is browned and mac and cheese is bubbly. Serve warm and enjoy!

Notes

Storing Instructions

Mac and cheese is best if served immediately after assembly. See blog post for make-ahead instructions.

Nutrition