Full of spinach, marinated artichokes, and three kinds of cheese this vegetarian mac and cheese recipe is creamy, melty, and a total crowd pleasing one-pot meal that’s loaded with flavor.
To drain spinach – place thawed spinach in a clean dish towel and ring out to release excess moisture.
There is no need to cut the artichoke hearts, as they will break apart during mixing and cooking. But, if smaller pieces are desired the hearts can be snipped with kitchen shears before being added to the dish.
Leftover mac and cheese can be stored in the refrigerator for up to five days.