Spinach and Artichoke Mac and Cheese

Indulge in the ultimate comfort food twist with this creamy Spinach and Artichoke Mac and Cheese—a perfect fusion of hearty pasta and the beloved flavors of spinach artichoke dip. Tender elbow macaroni is smothered in a velvety sauce made from cream cheese, mozzarella, sharp cheddar, and Parmesan, then enriched with fresh baby spinach and chopped artichoke hearts for a gourmet upgrade. Topped with golden, crispy panko breadcrumbs, this baked mac and cheese brings a satisfying crunch to every bite. Perfect for family dinners, potlucks, or a cozy night in, this easy-to-make dish is ready in under an hour and serves as a delicious twist on a classic favorite.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz elbow macaroni
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 4 oz cream cheese
• 1.5 cups shredded mozzarella cheese
• 1.5 cups shredded sharp cheddar cheese
• 0.5 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 14 oz canned artichoke hearts (drained and chopped)
• 4 cups fresh baby spinach
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil

Directions

Step 1

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 2

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 3

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.

Step 4

Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook over medium heat, stirring constantly, until the sauce begins to thicken, about 5-7 minutes.

Step 5

Add the cream cheese to the sauce and stir until melted and smooth.

Step 6

Stir in the mozzarella, cheddar, Parmesan, garlic powder, onion powder, salt, and black pepper. Mix until the cheeses are fully melted and the sauce is smooth.

Step 7

Fold the spinach into the cheese sauce and cook for 2-3 minutes until wilted.

Step 8

Add the chopped artichoke hearts and cooked macaroni to the cheese mixture. Stir until everything is evenly coated.

Step 9

Transfer the macaroni mixture to the prepared baking dish, spreading it out evenly.

Step 10

In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are lightly coated.

Step 11

Sprinkle the breadcrumb mixture over the top of the mac and cheese.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Step 13

Let the dish cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2436.6g)

Amount per serving	% Daily Value*
Calories	5400.5

Total Fat 317.2g	0%
Saturated Fat 180.2g	0%
Polyunsaturated Fat 3.8g
Cholesterol 908.4mg	0%
Sodium 7434.6mg	0%
Total Carbohydrate 420.7g	0%
Dietary Fiber 40.5g	0%
Total Sugars 58.9g
Protein 206.6g	0%

Vitamin D 322.1IU	0%
Calcium 4136.2mg	0%
Iron 23.5mg	0%
Potassium 2354.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 15.4%

Carbs: 31.4%