Spinach Artichoke Mac and Cheese brings the creamy, savory flavors of a classic spinach artichoke dip into a comforting pasta dinner. Tender pasta is coated in a rich homemade cheese sauce with spinach, artichoke hearts, garlic, mozzarella, Monterey Jack, and Parmesan, then broiled until bubbly and lightly golden.
It feels indulgent enough for a cozy weekend meal but is simple enough to make for a family dinner. Best of all, everything comes together with familiar ingredients and straightforward steps.
Why You’ll Love This Recipe
This creamy mac and cheese has everything you want in comfort food: plenty of melted cheese, tender pasta, savory garlic, and vegetables in every bite. The combination of mozzarella, Monterey Jack, and Parmesan creates a smooth sauce with just the right balance of creaminess and flavor.
This spinach artichoke pasta is also easy to adapt. Casarecce holds onto the sauce beautifully, but penne or rigatoni work just as well. A quick finish under the broiler creates an irresistible bubbly, golden cheese topping without requiring a long baking time.
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, plus more for pasta water
- 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 well
- 12 ounces marinated quartered artichoke hearts
- 16 ounces Casarecce pasta, or penne or rigatoni
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook until just under al dente, leaving a little bite in the center.
- Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
- Meanwhile, melt the butter in a large, shallow, broiler-safe enameled cast-iron pan over medium heat.
- Add the flour and stir continuously to form a roux. Cook for about 2 minutes, until the mixture turns lightly golden and the raw flour flavor has cooked out.
- Gradually stir in the evaporated milk. Whisk as needed until the sauce is completely smooth and free of lumps.
- Add the onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Stir well and adjust the seasoning to taste.
- Continue cooking for about 3 minutes, stirring occasionally, until the sauce begins to thicken.
- Reserve about 2 handfuls of the shredded cheeses for the topping. Add the remaining mozzarella, Monterey Jack, and Parmesan to the sauce. Stir over gentle heat until almost completely melted and smooth.
- Fold in the drained spinach and marinated artichoke hearts, stirring until evenly distributed throughout the cheese sauce.
- Add the cooked pasta and gently stir until every piece is coated. If the sauce is thicker than you prefer, add a splash of reserved pasta water until it reaches a silky consistency.
- Sprinkle the reserved cheese evenly over the Spinach Artichoke Mac and Cheese.
- Place the pan under the broiler for 4–6 minutes, watching carefully, until the cheese is melted, bubbly, and lightly browned. Serve immediately.
Tips & Tricks
Drain the thawed spinach thoroughly before adding it to the sauce. Pressing out as much excess water as possible helps prevent a thin or watery cheese sauce.
For an especially creamy result, shred cheese from a block when possible. Pre-shredded cheese often contains anti-caking ingredients that can make a homemade cheese sauce slightly less smooth.
Keep the heat moderate when melting the cheese. Excessive heat can cause cheese sauces to become grainy or separate.
Don’t overcook the pasta during boiling. Cooking it just shy of al dente gives it enough structure to withstand the final few minutes under the broiler.
Casarecce is excellent for this cheesy spinach pasta because its curves capture plenty of sauce. Rigatoni, penne, shells, or another short pasta can easily be substituted.
For halal-friendly preparation, check the labels on Parmesan, mozzarella, and Monterey Jack and choose cheeses made with microbial or halal-certified enzymes. Also check the artichoke marinade to ensure it contains no wine or alcohol-derived ingredients.
Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings
Category: Main Course, Pasta
Method: Stovetop, Broiled
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian-friendly when made with vegetarian cheeses; halal-friendly when using halal-certified or microbial-enzyme cheeses and alcohol-free marinated artichokes
Notes
Penne or rigatoni can replace Casarecce without changing the basic cooking method.
If you cannot find suitable marinated artichokes, use drained plain artichoke hearts instead. For extra brightness, add a small squeeze of fresh lemon juice to the finished sauce.
Serve this creamy mac and cheese on its own for an easy meatless dinner or pair it with a crisp green salad, roasted vegetables, or halal grilled chicken for a more substantial meal.
Nutrition
Approximate nutrition per serving, based on 8 servings:
Calories: 570
Protein: 25 g
Carbohydrates: 60 g
Fat: 26 g
Nutrition values are estimates and will vary depending on the specific pasta, cheeses, and artichokes used.
FAQ
Can I use fresh spinach instead of frozen spinach?
Yes. Cook fresh spinach briefly until wilted, then let it cool and squeeze out excess moisture before chopping and adding it to the cheese sauce.
What pasta is best for spinach artichoke mac and cheese?
Casarecce is excellent because its curved shape catches the creamy sauce. Penne, rigatoni, shells, and other short pasta shapes are also good choices.
How do I keep homemade mac and cheese creamy?
Avoid overheating the cheese sauce, cook the pasta just under al dente, and reserve some pasta water. A splash of starchy cooking water can loosen an overly thick sauce while keeping it creamy.
Can I make this spinach artichoke pasta ahead of time?
Yes. Assemble it ahead and refrigerate it in a covered, broiler-safe dish. When ready to serve, gently reheat it before adding the final cheese topping and broiling. You may need a splash of milk to restore the creamy consistency.
Can I make this recipe without Monterey Jack?
Yes. You can substitute a mild melting cheese such as additional mozzarella or a halal-friendly mild cheddar. The final flavor will change slightly, but the sauce will still be rich and cheesy.
Is Spinach Artichoke Mac and Cheese vegetarian?
It can be. Check that each cheese is made without animal-derived rennet if you require a strictly vegetarian recipe. For halal preparation, choose halal-certified cheese or cheese made with suitable microbial enzymes.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
For freezing, portion the cooled pasta into freezer-safe containers and freeze for up to 2 months. Keep in mind that cheese sauces can change slightly in texture after freezing and thawing.
Reheat gently on the stovetop or in the microwave. Add a small splash of milk before reheating to help loosen the sauce and restore some of its original creaminess. Individual portions can also be reheated in a covered oven-safe dish.
Similar Recipes
Spinach Artichoke Mac and Cheese
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 plus more for pasta water
- 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 well
- 12 ounces marinated quartered artichoke hearts
- 16 ounces Casarecce pasta or penne or rigatoni
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook until just under al dente, leaving a little bite in the center.
- Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
- Meanwhile, melt the butter in a large, shallow, broiler-safe enameled cast-iron pan over medium heat.
- Add the flour and stir continuously to form a roux. Cook for about 2 minutes, until the mixture turns lightly golden and the raw flour flavor has cooked out.
- Gradually stir in the evaporated milk. Whisk as needed until the sauce is completely smooth and free of lumps.
- Add the onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Stir well and adjust the seasoning to taste.
- Continue cooking for about 3 minutes, stirring occasionally, until the sauce begins to thicken.
- Reserve about 2 handfuls of the shredded cheeses for the topping. Add the remaining mozzarella, Monterey Jack, and Parmesan to the sauce. Stir over gentle heat until almost completely melted and smooth.
- Fold in the drained spinach and marinated artichoke hearts, stirring until evenly distributed throughout the cheese sauce.
- Add the cooked pasta and gently stir until every piece is coated. If the sauce is thicker than you prefer, add a splash of reserved pasta water until it reaches a silky consistency.
- Sprinkle the reserved cheese evenly over the Spinach Artichoke Mac and Cheese.
- Place the pan under the broiler for 4–6 minutes, watching carefully, until the cheese is melted, bubbly, and lightly browned. Serve immediately.
Notes
Conclusion
Spinach Artichoke Mac and Cheese is a delicious way to turn everyday mac and cheese into a flavorful family meal. The creamy three-cheese sauce, tender spinach, savory artichokes, and golden melted topping deliver plenty of comfort without making the cooking process complicated.
Keep it simple for a weeknight dinner or serve it alongside your favorite vegetables, salad, or halal protein for a complete meal.