Spinach Artichoke Mac and Cheese
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.
Servings: 12 people
Calories: 283kcal
Equipment
- Enamel Pan
Ingredients
- 3 TBSP salted butter
- 3 TBSP 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
- 10 ounces frozen chopped spinach thawed and drained of excess liquid
- 12 ounces marinated quartered artichoke hearts
- 16 ounces Casarecce pasta penne or rigatoni would work too
Instructions
- In a large, shallow cast iron enamel pan melt the butter over medium heat. Stir in the flour to make a roux. Stir the roux until lightly golden brown and the raw flour taste has been cooked out, about 2 minutes.
- Meanwhile, bring a large pot of water to a boil. Salt generously (it should taste like the ocean) before stirring in the dry pasta. Cook the pasta until just under al dente (there should be a little bit of bite left to it). Reserve 1 cup of cooking liquid before draining the pasta and setting aside.
- Stir in the evaporated milk to the roux and mix until smooth (if necessary, use a whisk to be sure there are no lumps in the sauce). Add in the onion and garlic powder, minced garlic, salt, and pepper. Taste and adjust seasoning if necessary.
- Cook sauce, stirring occasionally, until it begins to thicken, about 3 minutes. Stir in all but 2 handfuls of the shredded cheese and mix well to combine. Once the cheese is almost fully melted, stir in the spinach and artichoke hearts. There is no need to drain the artichoke hearts as the marinade will add more flavor.
- Stir in the pasta until everything is combined. If necessary, add a generous splash of the pasta cooking liquid to loosen the sauce a bit.
- Top the pasta with the reserved cheese and place under the broiler for 4 – 6 minutes, or until the cheese is melted, bubbly, and lightly browned. Serve immediately.
Notes
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.
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.
Nutrition
Serving: 1scoop | Calories: 283kcal | Carbohydrates: 20g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 745mg | Potassium: 223mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3446IU | Vitamin C: 8mg | Calcium: 339mg | Iron: 2mg