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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
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.
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.
Add the cream cheese to the sauce and stir until melted and smooth.
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.
Fold the spinach into the cheese sauce and cook for 2-3 minutes until wilted.
Add the chopped artichoke hearts and cooked macaroni to the cheese mixture. Stir until everything is evenly coated.
Transfer the macaroni mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are lightly coated.
Sprinkle the breadcrumb mixture over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Let the dish cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.2 g | 407% | |
| Saturated Fat | 180.2 g | 901% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 7435 mg | 323% | |
| Total Carbohydrate | 420.7 g | 153% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 58.9 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 4136 mg | 318% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2354 mg | 50% | |
*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.
