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A black casserole dish filled with creamy spinach and artichoke mac and cheese, topped with melted cheese and garnished with fresh thyme, served with sliced baguette on a wooden board.

Creamy Spinach and Artichoke Mac and Cheese

This creamy spinach andartichoke mac and cheese is a fresh, flavorful twist on the classic comfortfood. Loaded with gooey cheese, tender pasta, spinach, and artichokes, it’sperfect for cozy family dinners, gatherings, or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: lunch
Cuisine: American-Inspired
Calories: 500
Ingredients Method

Ingredients
  

Ingridients For the Pasta:
  • Elbow Macaroni: 12 ounces of elbow macaroni or your favorite pasta shape.
  • Salt: 1 tablespoon for boiling the pasta water.
Ingridients For the CheeseSauce:
  • Butter: 4 tablespoons to create the base of the roux.
  • Flour: 4 tablespoons of all-purpose flour to thicken the sauce.
  • Milk: 3 cups of whole milk for a creamy base use plant-based milk for a lighter version.
  • Cream Cheese: 4 ounces of softened cream cheese for extra creaminess.
  • Cheddar Cheese: 2 cups of sharp cheddar cheese shredded.
  • Mozzarella Cheese: 1 cup of mozzarella cheese shredded for melty goodness.
  • Parmesan Cheese: ½ cup of grated Parmesan for tangy flavor.
  • Garlic Powder: 1 teaspoon for a hint of garlic flavor.
  • Nutmeg: ¼ teaspoon for warmth and depth optional.
  • Salt and Pepper: To taste.
Ingridients For the Spinach and Artichokes:
  • Spinach: 2 cups of fresh spinach chopped (or 1 cup frozen spinach, thawed and drained).
  • Artichokes: 1 cup of marinated artichoke hearts drained and chopped.
Ingridients For the Topping:
  • Breadcrumbs: ½ cup of panko breadcrumbs for crunch.
  • Butter: 2 tablespoons melted.
  • Parmesan Cheese: 2 tablespoons grated for topping.

Method
 

Step 1: Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside
Step 2: Make the Cheese Sauce
  1. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the roux is golden and smooth.
  2. Gradually whisk in the milk, ensuring no lumps form. Continue cooking and whisking until the mixture thickens, about 3–4 minutes.
  3. Add the cream cheese and stir until fully melted. Reduce the heat to low and mix in the cheddar, mozzarella, and Parmesan cheeses. Stir until the sauce is creamy and smooth.
  4. Season the sauce with garlic powder, nutmeg (if using), salt, and pepper to taste.
Step 3: Add the Spinach and Artichokes
  1. Fold the chopped spinach and artichokes into the cheese sauce. Cook for 2–3 minutes until the spinach is wilted (or warmed through if using frozen spinach).
Step 4: Combine and Assemble
  1. Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated.
  2. Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
Step 5: Prepare the Topping and Bake
  1. In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the topping evenly over the mac and cheese.
  2. Bake in a preheated oven at 375°F (190°C) for 15 minutes or until the topping is golden brown and crispy.