Name: Spinach Artichoke Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 oz. pasta elbows (small dry pasta, can use shells, mini penne or ditalini); 1 cup milk; ½ cup heavy cream; 8 oz. cream cheese (package, room temperature); 2 cups baby spinach (roughly chopped); 8 oz. marinated artichokes (jar, roughly chopped); 1 ½ cups cheddar cheese (shredded); 1 cup panko breadcrumbs; 2 tablespoons butter (melted); ¼ cup parsley (fresh, chopped); 1 tablespoon garlic powder; sea salt (to taste); black pepper (to taste )

Spinach Artichoke Mac and Cheese

This delicious casserole recipe is a fun twist on two of our favorites. Combine the classic flavors of one of our very favorite appetizers, Warm Spinach Artichoke Dip and the creamy cheesy classic goodness of the ultimate comfort food, Macaroni and Cheese and this star is born.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Italian

Servings servings

Calories 958 kcal

Ingredients

12 oz. pasta elbows small dry pasta, can use shells, mini penne or ditalini
1 cup milk
½ cup heavy cream
8 oz. cream cheese package, room temperature
2 cups baby spinach roughly chopped
8 oz. marinated artichokes jar, roughly chopped
1 ½ cups cheddar cheese shredded
1 cup panko breadcrumbs
2 tablespoons butter melted
¼ cup parsley fresh, chopped
1 tablespoon garlic powder
sea salt to taste
black pepper to taste

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Instructions

Preheat the oven 400°F.
Lightly grease a 3 qt. casserole dish and set aside.
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.
Add baby spinach, artichokes, and cheddar cheese. Stir to combine. Add salt and black pepper, to taste.
Transfer to prepared casserole dish.
In a small bowl, stir together the panko, melted butter, garlic powder, and fresh parsley. Sprinkle the panko topping over casserole.
Bake until the pasta is hot and bubbly and the topping is golden-brown, 10-15 minutes. Enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 958kcal (48%)Carbohydrates: 87g (29%)Protein: 31g (62%)Fat: 54g (83%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 141mg (47%)Sodium: 839mg (36%)Potassium: 570mg (16%)Fiber: 5g (21%)Sugar: 10g (11%)Vitamin A: 4024IU (80%)Vitamin C: 21mg (25%)Calcium: 535mg (54%)Iron: 3mg (17%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword cheese, spinach

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Spinach Artichoke Mac and Cheese