Description

This creamy Spinach Artichoke Mac and Cheese combines traditional comfort food with flavorful additions of spinach and marinated artichoke hearts. A rich roux-based cheese sauce made with mozzarella, Monterey Jack, and Parmesan cheeses is combined with tender pasta and finished under the broiler for a bubbly, golden crust. Perfect for a crowd-pleasing meal or a cozy night in.

Ingredients

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Cheese Sauce

3 Tbsp salted butter
3 Tbsp all-purpose flour
12 oz 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 oz shredded Mozzarella cheese
4 oz shredded Monterey Jack cheese
2 oz shredded Parmesan cheese

Vegetables and Pasta

10 oz frozen chopped spinach (thawed and well-drained)
12 oz marinated artichoke hearts (quartered; include the marinade)
16 oz pasta (Casarecce orig., or penne/rigatoni)

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Instructions

Make the Roux: In a large, shallow enamel or cast-iron pan over medium heat, melt the butter. Stir in the flour to form a roux and cook until lightly golden, about 2 minutes, to develop flavor.
Cook the Pasta: Meanwhile, boil a large pot of generously salted water. Cook the pasta until just under al dente, about 1-2 minutes less than package instructions. Reserve 1 cup of pasta water, then drain the pasta well.
Prepare the Sauce: Pour the evaporated milk into the roux, whisking constantly until smooth. Add onion powder, garlic powder, minced garlic, salt, and pepper. Let the mixture simmer gently until the sauce thickens, about 3 minutes.
Combine Cheese and Vegetables: Remove the pan from heat. Stir in all but two handfuls of the shredded cheeses until mostly melted. Fold in the drained chopped spinach and marinated artichoke hearts along with their marinade to infuse extra flavor.
Toss with Pasta: Add the cooked pasta to the sauce and gently toss to coat evenly. If the sauce seems thick, add a splash of reserved pasta water to loosen it to desired consistency.
Broil and Serve: Sprinkle the remaining cheese evenly on top of the pasta in the pan. Place the pan under a hot broiler for 4 to 6 minutes, until the cheese is bubbly and lightly browned. Serve immediately for best texture and flavor.

Notes

Using the marinade from the artichoke hearts adds depth to the sauce—do not drain it completely.
Casarecce pasta is traditional, but penne or rigatoni are excellent alternatives for holding the sauce.
Make sure to drain and squeeze out excess water from the spinach to avoid a watery sauce.
Broiling at the end gives a delightful crispy cheese crust—watch carefully to prevent burning.