Spinach Artichoke Mac and Cheese Recipe

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This Spinach Artichoke Mac and Cheese recipe combines a classic comfort food dish with a much-loved appetizer that is not only delicious but can be on the dinner table in around 45 minutes!

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Spinach Artichoke Mac and Cheese

The whole ingredients list and instructions are in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

This creamy, delicious spinach artichoke mac and cheese is next-level comfort food!

It is easy to make for family dinners and is also fancy enough to serve at a dinner party with friends.

And there is no slaving away for hours – the casserole is ready from start to finish in 45 minutes!

Or make it in advance and reheat it when ready to serve.

With its creamy texture and comforting flavor, this dish is sure to be a crowd-pleaser!

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.

Equipment Needed For This Recipe

• Large, 3-Quart (approx 3L) Casserole Dish
• Large Saucepan
• Sharp Knife
• Chopping/Cutting Board
• Rubber/Silicone Spatula – or you could use a:
• Wooden Spoon if you prefer.
• Small Mixing Bowl

Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).

More Recipes Using Artichokes

One of the hero ingredients in this dish is artichokes, so here are some more recipes using the same:

• Roasted Artichoke and White Bean Salad with Swiss Chard
• How to Make the Ultimate Warm Spinach Artichoke Dip
• Amazing Oven Roasted Artichokes
• Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette

How Do I Make Spinach Artichoke Mac and Cheese?

The printable recipe card has the full ingredients list and instructions and can be found at the end of this post.

Step 1 – Preheat & Prepare: Preheat your oven and lightly grease a casserole dish.

Step 2 – Cook Pasta: While the oven is preheating, cook the pasta for 1-2 minutes less than al dente.

Tip! The pasta will continue to cook during baking.

Step 3 – Drain Pasta: Reserve half a cup of the pasta cooking water before draining the pasta.

Tip! Do not rinse the pasta! Rinsing will wash away the starch which actually helps sauces stick to the cooked pasta.

Step 4 – Combine Ingredients: Return the pasta to the cooking pot, adding the reserved cooking water, milk, heavy cream, and cream cheese. Stir gently until the cream cheese melts.

Add the baby spinach, artichokes, and cheddar cheese. Stir to combine. Add salt and black pepper, to taste. Transfer to the prepared casserole dish.

Step 5 – Make The Topping: Place the panko breadcrumbs, melted butter, garlic powder, and fresh parsley into a small bowl and stir to combine.

Sprinkle the panko topping over the casserole.

Step 6 – Bake & Serve: Bake the spinach artichoke mac and cheese in the preheated oven for 10-15 minutes until the pasta is hot and bubbly and the topping is golden brown.

More Pasta Recipes

Looking for more pasta dishes to make? Check these recipes out next:

• Creamy Chicken and Asparagus Linguine – 35-Minute Recipe
• Tortellini Antipasto Salad with Homemade Balsamic Vinaigrette
• Italian Pasta Puttanesca Recipe (with Anchovies, Olives and Capers)
• Roasted Shrimp & Broccoli Penne Pasta
• Comforting Creamy Chicken Noodle Casserole with Mushrooms & Peas

Storing Leftovers & Freezing

• Storing Leftovers: Cool, transfer to an airtight container, and store in the fridge for up to 3 days.
• Freezing Instructions:
  • Cool completely and wrap in a double layer of plastic wrap and a layer of foil to help prevent freezer burn and keep out unwanted freezer smells.
  • Place on a flat surface in the freezer for up to 3 months.
  • Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
  • To defrost the mac and cheese, unwrap it completely and place it in the fridge to thaw overnight (or at least 12 hours).
  • You may want to stir any defrosted leftovers that may have separated during freezing.
  • If the dish seems dry, you can add a splash of milk and some grated cheese before reheating.
  • Reheat in a medium oven until piping hot throughout.
• With all leftovers, make sure the food looks and smells okay before consuming.
• Consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).

Spinach Artichoke Mac and Cheese Recipe Card

The printable recipe card below has the full ingredients list and instructions. To save ink, any demonstration photos do not print.

Continue to Content

Spinach Artichoke Mac and Cheese

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Spinach Artichoke Mac and Cheese recipe combines a classic comfort food dish with a much-loved appetizer that is not only delicious but can be on the dinner table in around 45 minutes!

Print

Ingredients

• 12 oz (340g) small dry pasta such as shells, elbows, mini penne or ditalini
• 1 cup whole milk
• ½ cup heavy cream (double cream)
• 1 (8-oz/225g) package cream cheese, room temperature
• 2 cups. baby spinach, roughly chopped
• 1 (8-oz/22g) jar marinated artichokes, roughly chopped
• 1½ cups shredded cheddar cheese
• 1 cup panko breadcrumbs
• 2 Tbsp melted butter
• ¼ cup fresh parsley, chopped
• 1 tsp garlic powder
• sea salt and black pepper, to taste

Instructions

1. Preheat the oven to 400°F/200°C/Gas 6. Lightly grease a 3-quart (2.8L) casserole dish and set it aside.
2. While the 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).
3. When the pasta is finished cooking, reserve one-half cup of the cooking liquid and set it aside. Drain the pasta but do not rinse. Return the pasta to the cooking pot. Add the reserved cooking water, milk, heavy cream, and cream cheese. Stir gently until the cream cheese melts.
   
   
   
4. Add the baby spinach, artichokes, and cheddar cheese. Stir to combine. Add salt and black pepper, to taste.
   
   
   
5. Transfer to the prepared casserole dish.
6. In a small bowl, stir together the panko, melted butter, garlic powder, and fresh parsley. Sprinkle the panko topping over the casserole.
   
   
   
7. Bake in the preheated oven for 10-15 minutes until the pasta is hot and bubbly and the topping is golden brown. Enjoy!
   
   

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• 
  3 Quart Casserole Dish with Lid

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1192Total Fat: 55gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 153mgSodium: 863mgCarbohydrates: 134gFiber: 10gSugar: 12gProtein: 40g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Recipes To Make A Special Dinner

You’ve made the entrée, but what about the rest of the courses?

Here are additional recipes to create a menu for a dinner party or special meal:

• Appetizer: Classic Caprese Skewers with Balsamic Glaze
• Soup: Cream of Mushroom Soup
• Salad: Crunchy Apple Celery Salad with Maple-Dijon Vinaigrette
• Side Dish: Blackened Broccoli
• Beverage: Buffalo Trace Bourbon Whiskey Spiked Frozen Coke
• Dessert: Whiskey Pecan Chocolate Cupcakes

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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