Spinach and Artichoke Mac and Cheese
Spinach and Artichoke Mac and Cheese
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients
- For the Spinach Artichoke Mac and Cheese:
- 12 oz macaroni or pasta of choice
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (whole milk works best)
- 1 cup cream
- 1 cup shredded mozzarella
- ¼ cup shredded white cheddar
- ¼ cup feta cheese, crumbled
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 cups fresh spinach, roughly chopped
- ½ cup parsley, finely chopped
- ¼ cup pickled jalapeños, finely chopped (adjust to taste)
- ½ tsp ground mustard
- Salt and pepper, to taste
- For the Breadcrumb Topping:
- 2 tbsp butter
- ½ cup panko breadcrumbs
- Pine nuts or slivered almonds, finely chopped
- ¼ cup parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni until al dente, according to package instructions. Drain and set aside.
- Make the roux: In a large skillet or saucepan, melt the butter over medium heat. Add the flour and whisk to combine, cooking for 1–2 minutes until it forms a paste. Slowly pour in the milk (and cream if using), whisking constantly to avoid lumps. Let the mixture simmer for about 3–5 minutes until it thickens.
- Add cheese: Stir in the shredded mozzarella, white cheddar, feta, and Parmesan, whisking until the cheeses melt and the sauce is smooth. Add ground mustard, garlic, salt, pepper, and red pepper flakes for a little extra heat.
- Incorporate spinach, artichokes, and jalapeños: Stir in the chopped artichoke hearts, spinach, and chopped pickled jalapeños. Cook for 2–3 minutes until the spinach wilts and everything is combined. Adjust the amount of jalapeños to your preferred spice level.
- Combine with pasta: Add the cooked macaroni to the sauce, stirring to coat the pasta evenly. Taste and adjust seasoning if needed.
- Toast the breadcrumbs: In a small skillet, heat the butter over medium heat. Cook until the butter foams and turns slightly golden. Add the panko breadcrumbs and chopped nuts. Stir frequently until golden brown and crisp, about 3–4 minutes. Stir in chopped parsley and season with salt and pepper.
- Assemble: Transfer the pasta mixture into a serving dish. Top with the toasted panko breadcrumbs.
- Serve: Serve warm, garnished with extra pickled jalapeños if desired.
Creamy, cozy, and a little bold, this mac and cheese borrows its swagger from the classic spinach artichoke dip. Rich and velvety with pops of savory depth and gentle heat, it’s familiar comfort with just enough edge to keep every bite exciting.
