Description
Indulge in the creamy comfort of Spinach Artichoke Mac and Cheese, a delightful twist on the classic favorite. This one-pot dish combines rich flavors of sautéed spinach and marinated artichokes with a luscious blend of mozzarella, Monterey Jack, and Parmesan cheeses. Whether you’re hosting a gathering or simply enjoying a cozy night in, this vegetarian meal is guaranteed to be a hit among family and friends. With its quick preparation time and minimal cleanup, you can savor each cheesy bite without the hassle.
Ingredients
Scale
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 12 ounces evaporated milk
- 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
Instructions
- In a large cast iron enamel pan, melt butter over medium heat. Whisk in flour to create a roux, cooking until golden brown (about 2 minutes).
- Boil salted water in a large pot, add pasta, and cook until just under al dente. Reserve 1 cup of cooking liquid before draining.
- Stir evaporated milk into the roux until smooth. Add seasonings and adjust to taste.
- Cook sauce until slightly thickened (about 3 minutes). Stir in most of the cheese until melted, then add spinach and artichokes.
- Combine with cooked pasta; add reserved liquid if needed for desired consistency.
- Top with remaining cheese and broil until bubbly and golden (4–6 minutes). Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 470
- Sugar: 6g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg