Spinach Artichoke Mac and Cheese

Spinach Artichoke Mac and Cheese combines everything you love about creamy comfort food with the fresh, savory flavors of spinach and artichokes. Tender pasta is coated in a rich three-cheese sauce, then baked until bubbling and golden on top. It is an easy, satisfying dinner that works beautifully for family meals, potlucks, or cozy weekends.

Why You’ll Love This Recipe

• Rich and creamy: Mozzarella, Monterey Jack, and Parmesan create a smooth, flavorful cheese sauce.
• Loaded with vegetables: Spinach and marinated artichoke hearts add color, texture, and savory flavor.
• Simple ingredients: This recipe uses everyday ingredients without complicated techniques.
• Family-friendly: Creamy cheese sauce and tender pasta make this a comforting meal everyone can enjoy.
• Perfectly baked: A short broil gives the top a bubbly, lightly browned finish.

Ingredients

• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 12 ounces evaporated milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons minced garlic
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 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 quartered artichoke hearts
• 16 ounces casarecce pasta, or penne or rigatoni

Instructions

1. Make the roux: Melt the butter in a large, shallow oven-safe skillet or enameled cast-iron pan over medium heat. Stir in the flour and cook for about 2 minutes, stirring frequently, until lightly golden and the raw flour smell disappears.
2. Cook the pasta: While the roux cooks, bring a large pot of generously salted water to a boil. Add the pasta and cook until just under al dente, leaving a little bite in the center. Reserve 1 cup of pasta water, then drain.
3. Build the sauce: Slowly stir the evaporated milk into the roux until smooth. Whisk if needed to remove any lumps. Add the onion powder, garlic powder, minced garlic, kosher salt, and black pepper.
4. Thicken the sauce: Cook for about 3 minutes, stirring occasionally, until the sauce begins to thicken.
5. Add the cheese: Stir in all but about two handfuls of the shredded mozzarella, Monterey Jack, and Parmesan. Continue stirring until the cheese is almost completely melted.
6. Add the vegetables: Fold in the drained spinach and marinated artichoke hearts. The remaining artichoke marinade can be added with the hearts for extra flavor.
7. Combine: Add the cooked pasta and stir until every piece is coated in the creamy sauce. If the mixture seems too thick, add a splash of reserved pasta water until it reaches your preferred consistency.
8. Bake and broil: Sprinkle the reserved cheese evenly over the top. Place the pan under a preheated broiler for 4–6 minutes, watching closely, until the cheese is melted, bubbling, and lightly golden.
9. Serve: Let the Spinach Artichoke Mac and Cheese rest for a couple of minutes, then serve hot.

Tips & Tricks

• Do not overcook the pasta. Cooking it slightly under al dente keeps it from becoming mushy under the broiler.
• Drain the spinach well. Excess water can make the cheese sauce thinner than intended.
• Shred cheese yourself when possible. Freshly shredded cheese generally melts more smoothly than many pre-shredded varieties.
• Use pasta water wisely. Add it a little at a time because the sauce will loosen quickly.
• Watch the broiler closely. The cheese can go from golden to burned very quickly.
• Try different pasta shapes. Penne, rigatoni, shells, or cavatappi are excellent alternatives to casarecce.
• For a halal-friendly version, choose cheeses made with halal-certified or suitable vegetarian microbial rennet when required by your dietary preferences.

Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Stovetop and Broiled
• Cuisine: American-Inspired
• Difficulty: Easy
• Dietary Notes: Vegetarian; halal-friendly when suitable halal ingredients and cheeses are used

Notes

For extra texture, reserve a small amount of artichoke hearts to scatter over the top before broiling. You can also add a pinch of red pepper flakes for gentle heat.

If you prefer a softer, saucier mac and cheese, add a little more reserved pasta water before transferring the dish under the broiler. For a heartier meal, serve it alongside a crisp green salad or roasted vegetables.

Nutrition

Approximate nutrition per serving, assuming 8 servings:

• Calories: 540
• Protein: 23 g
• Carbohydrates: 62 g
• Fat: 23 g

Nutrition will vary depending on the specific brands and amounts of cheese, pasta, and evaporated milk used.

FAQ

Can I make Spinach Artichoke Mac and Cheese ahead of time?
Yes. Assemble the dish, cover it, and refrigerate it for up to 24 hours. Add a little milk or reserved pasta water before reheating if the sauce has thickened.

Can I use fresh spinach instead of frozen spinach?
Absolutely. Sauté fresh spinach until wilted, then squeeze out excess moisture before adding it to the cheese sauce.

What pasta is best for spinach artichoke mac and cheese?
Casarecce works especially well because its twists hold onto the creamy sauce. Penne, rigatoni, shells, and cavatappi are also excellent choices.

Can I use different cheeses?
Yes. Cheddar, Gruyère, provolone, or fontina can be incorporated depending on the flavor you prefer. Keep at least one good melting cheese for a smooth sauce.

Why is my cheese sauce too thick?
Add reserved pasta water a splash at a time while stirring. The starch in the pasta water helps loosen the sauce while keeping it creamy.

Can I make this recipe without broiling it?
Yes. The pasta can be served directly from the stovetop once the cheese has melted and the spinach and artichokes are incorporated. Broiling simply creates the golden, bubbly topping.

Storage

Refrigerator: Allow leftovers to cool, then store them in an airtight container for up to 3–4 days.

Freezer: For best texture, freeze individual portions in airtight freezer-safe containers for up to 2 months. The sauce may become slightly less creamy after thawing.

Reheating: Reheat gently in the microwave or in a covered skillet over low heat. Add a splash of milk or water to loosen the sauce and stir occasionally until heated through.

Similar Recipes

• Creamy Tuscan Mushroom Sauce Fettuccini
• Cheesy Pumpkin Ricotta Pasta Bake

Spinach Artichoke Mac and Cheese

Spinach Artichoke Mac and Cheese is a creamy baked pasta made with mozzarella, Monterey Jack, Parmesan, spinach, and artichokes.

Cook the pasta just under al dente, combine it with the creamy cheese sauce, then top with extra cheese.

Broil for 4–6 minutes until bubbling and lightly golden, then serve immediately.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Course

Cuisine American-inspired

Ingredients

  

• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 12 ounces evaporated milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons minced garlic
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 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 quartered artichoke hearts
• 16 ounces casarecce pasta or penne or rigatoni

Instructions

 

• Make the roux: Melt the butter in a large, shallow oven-safe skillet or enameled cast-iron pan over medium heat. Stir in the flour and cook for about 2 minutes, stirring frequently, until lightly golden and the raw flour smell disappears.
• Cook the pasta: While the roux cooks, bring a large pot of generously salted water to a boil. Add the pasta and cook until just under al dente, leaving a little bite in the center. Reserve 1 cup of pasta water, then drain.
• Build the sauce: Slowly stir the evaporated milk into the roux until smooth. Whisk if needed to remove any lumps. Add the onion powder, garlic powder, minced garlic, kosher salt, and black pepper.
• Thicken the sauce: Cook for about 3 minutes, stirring occasionally, until the sauce begins to thicken.
• Add the cheese: Stir in all but about two handfuls of the shredded mozzarella, Monterey Jack, and Parmesan. Continue stirring until the cheese is almost completely melted.
• Add the vegetables: Fold in the drained spinach and marinated artichoke hearts. The remaining artichoke marinade can be added with the hearts for extra flavor.
• Combine: Add the cooked pasta and stir until every piece is coated in the creamy sauce. If the mixture seems too thick, add a splash of reserved pasta water until it reaches your preferred consistency.
• Bake and broil: Sprinkle the reserved cheese evenly over the top. Place the pan under a preheated broiler for 4–6 minutes, watching closely, until the cheese is melted, bubbling, and lightly golden.
• Serve: Let the Spinach Artichoke Mac and Cheese rest for a couple of minutes, then serve hot.

Notes

For extra texture, reserve a small amount of artichoke hearts to scatter over the top before broiling. You can also add a pinch of red pepper flakes for gentle heat.

If you prefer a softer, saucier mac and cheese, add a little more reserved pasta water before transferring the dish under the broiler. For a heartier meal, serve it alongside a crisp green salad or roasted vegetables.

Conclusion

This Spinach Artichoke Mac and Cheese is proof that a comforting pasta dinner can also be packed with flavorful vegetables. The creamy three-cheese sauce, tender pasta, spinach, and marinated artichokes come together with very little fuss, while the bubbly golden topping makes every serving feel special. Once you try this easy combination, it may become a new favorite way to enjoy mac and cheese.