Spinach Artichoke Mac and Cheese

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!

Course Vegetarian Recipes

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 1192kcal

Author Michelle Ordever

Equipment

3 Quart Casserole Dish with Lid

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

Preheat the oven to 400°F/200°C/Gas 6. Lightly grease a 3-quart (2.8L) casserole dish and set it aside.
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).
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.
Add the baby spinach, artichokes, and cheddar cheese. Stir to combine. Add salt and black pepper, to taste.
Transfer to the prepared casserole dish.
In a small bowl, stir together the panko, melted butter, garlic powder, and fresh parsley. Sprinkle the panko topping over the casserole.
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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