Description
This creamy Spinach Artichoke Mac and Cheese is a delightful twist on classic comfort food, featuring a rich and velvety cheese sauce made with mozzarella, Monterey Jack, and Parmesan cheeses, combined with tender spinach and marinated artichoke hearts for a flavorful and satisfying meal. Perfect for a cozy dinner or a shareable dish at gatherings.
Ingredients
Cheese Sauce
- 3 tablespoon salted butter
- 3 tablespoon all-purpose flour
- 12 ounces evaporated milk
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. minced garlic
- 2 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 8 ounces shredded mozzarella cheese
- 4 ounces shredded Monterey Jack cheese
- 2 ounces shredded Parmesan cheese
Vegetables
- 10 ounces frozen chopped spinach, thawed and drained of excess liquid
- 12 ounces marinated quartered artichoke hearts
Pasta
- 16 ounces Casarecce pasta (penne or rigatoni can be substituted)
Instructions
- Make the roux: In a large, shallow cast iron enamel pan, melt the butter over medium heat. Stir in the flour and cook the mixture until lightly golden brown and the raw flour taste is gone, about 2 minutes, stirring continuously to form a smooth roux.
- Cook the pasta: While preparing the roux, bring a large pot of water to a boil. Generously salt the water until it tastes like the ocean. Add the dry pasta and cook until just under al dente, leaving a slight bite. Reserve 1 cup of the pasta cooking liquid before draining the pasta and set aside.
- Add evaporated milk and seasonings: Slowly stir the evaporated milk into the roux, whisking to ensure a smooth sauce without lumps. Add onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Taste and adjust the seasoning if needed.
- Thicken the sauce and add cheese: Cook the sauce, stirring occasionally, until it thickens, about 3 minutes. Stir in all but 2 handfuls of the shredded cheeses (mozzarella, Monterey Jack, and Parmesan) and continue stirring until the cheese is nearly melted.
- Add spinach and artichokes: Stir in the drained spinach and marinated artichoke hearts (no need to drain the marinade). Mix thoroughly to combine all ingredients.
- Combine pasta and sauce: Add the cooked pasta to the sauce mixture and stir until fully incorporated. If the sauce is too thick, add a splash of the reserved pasta cooking liquid to loosen it.
- Broil to finish: Top the pasta with the remaining reserved cheese. Place the pan under a broiler set to high for 4 to 6 minutes, or until the cheese topping is melted, bubbly, and lightly browned. Serve immediately.
Notes
- To properly drain the spinach, place thawed spinach in a clean dish towel and ring out the excess moisture for best texture.
- Artichoke hearts can be left whole as they will break apart during cooking, but for smaller pieces, snip them with kitchen shears before adding.
- Leftover mac and cheese can be stored in the refrigerator for up to five days and reheated gently.
