Ultimate Spinach Artichoke Mac and Cheese Recipe Delight
The Only Spinach Artichoke Mac and Cheese Recipe You’ll Ever Need
If you’re on the hunt for a comforting dish that will satisfy both your cravings and your guests, look no further than this Spinach Artichoke Mac and Cheese. This creamy, melty concoction is packed with flavors that will make your taste buds dance. With a delightful blend of spinach, marinated artichokes, and three kinds of cheese, it’s not just a meal; it’s an experience that brings everyone together around the table.
Why You’ll Love This Spinach Artichoke Mac and Cheese
– It’s a one-pot wonder, making cleanup a breeze.
– The combination of cheeses creates an irresistibly creamy texture.
– Loaded with nutrient-rich spinach and flavorful artichokes for a unique twist on traditional mac and cheese.
– Quick to prepare, perfect for busy weeknights or special gatherings.
– Can easily be made vegetarian while still being hearty and satisfying.
Preparation Phase & Tools to Use
To make this delicious dish come to life, gather the following tools:
– Cast iron enamel pan: Perfect for creating a luscious roux and baking the final dish.
– Large pot: Essential for boiling pasta to the perfect doneness.
– Whisk: Helps achieve a smooth cheese sauce without lumps.
– Colander: For draining the pasta while reserving some cooking liquid.
– Measuring cups and spoons: Precision is key in achieving the right balance of flavors.
Preparation Tips
For the best results with your Spinach Artichoke Mac and Cheese, ensure you thoroughly drain the thawed spinach to avoid excess moisture in your dish. Don’t skip out on reserving pasta water; this starchy liquid can help adjust the sauce’s consistency to perfection. Lastly, remember to taste as you go—seasoning can make all the difference!
Ingredients for this Spinach Artichoke Mac and Cheese
– 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)
Spinach Artichoke Mac and Cheese
If you’re looking for a comforting dish that’s bursting with flavor, look no further than this Spinach Artichoke Mac and Cheese. With the perfect blend of creamy cheeses, tender pasta, and vibrant spinach and artichokes, this dish is sure to become a favorite at your dinner table. Plus, it’s super easy to whip up in just one pot! Let’s get started on this delicious adventure.
Step-by-Step Instructions
Step 1: Cook the Pasta
First things first, bring a large pot of water to a rolling boil. Don’t be shy with the salt; it should taste like the ocean! Add in your Casarecce pasta (or whichever shape you choose) and cook until just under al dente. This means we want it to have a little bite left since it will continue to cook in the sauce later. Before draining, remember to reserve about a cup of that starchy pasta water—it’ll come in handy to adjust the sauce later.
Step 2: Make the Roux
While your pasta is cooking, grab a large, shallow cast iron enamel pan and melt the butter over medium heat. Once melted, stir in the flour to create a roux. This is your base for a creamy sauce! Keep stirring for about two minutes until it turns a light golden brown and loses that raw flour taste—this step is essential for building flavor.
Step 3: Create the Sauce
Slowly whisk in the evaporated milk into your roux until smooth—this might take some gentle coaxing to avoid lumps. Once that’s done, add onion powder, garlic powder, minced garlic, kosher salt, and fresh black pepper. Keep tasting as you go; adjusting seasoning is key here! Let your sauce simmer while stirring occasionally until it thickens up nicely—about three minutes should do it.
Step 4: Add Cheeses and Veggies
Now comes the fun part! Stir in all but two handfuls of shredded mozzarella, Monterey Jack, and parmesan cheese into your thickened sauce. The cheese should melt beautifully into that creamy goodness. Once melted, fold in the thawed spinach (make sure it’s well-drained!) along with those marinated artichoke hearts. Trust me; they add so much flavor without needing any extra effort!
Step 5: Combine Pasta with Sauce
It’s time for our cooked pasta to join the party! Stir it into your cheesy spinach-artichoke mixture until everything is beautifully combined. If you find that the sauce is too thick (which can happen if you didn’t reserve enough pasta water), don’t hesitate to splash in some of that reserved cooking liquid until you reach the desired creaminess.
Step 6: Broil for a Golden Top
To finish off this fabulous dish, sprinkle on those reserved handfuls of cheese over your mac and cheese mixture. Pop it under the broiler for about 4-6 minutes or until that cheese is melted, bubbly, and lightly browned. Keep an eye on it so it doesn’t burn—you want that golden crust without any charred bits!
Notes
This Spinach Artichoke Mac and Cheese is incredibly versatile! Feel free to swap in other vegetables like roasted red peppers or broccoli for added nutrition and flavor. If you’re looking for protein boosts, consider adding cooked chickpeas or even some grilled chicken if you’re not strictly vegetarian. To elevate flavors even further, try mixing different cheeses or adding spices like cayenne pepper or smoked paprika for a little kick!
Watch Out for These Mistakes While Cooking
– Using cold ingredients instead of room temperature can lead to lumpy sauces.
– Overcooking garlic will make it taste bitter; add it at just the right moment.
– Not draining excess liquid from thawed spinach can make your dish watery.
– Forgetting to reserve pasta water can result in an overly thick sauce.
– Skipping seasoning adjustments means missing out on maximizing flavor.
Storage Instructions
Leftovers can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or reserved pasta water to keep things creamy when warming back up on the stove or microwave. While I recommend enjoying this dish fresh for best taste experience, you can freeze leftovers too—just ensure they’re sealed tightly!
Estimated Nutrition
– Calories: 283 kcal
– Protein: 14 g
– Fat: 16 g
– Carbs: 20 g
– Sodium: 745 mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare everything up until baking earlier in the day. Just store it covered in the fridge and pop it under the broiler when you’re ready to enjoy!
What if I don’t have evaporated milk?
You can substitute regular milk mixed with a bit of cornstarch as a thickener instead—just adjust accordingly as you want that rich consistency.
How do I know when my mac and cheese is done?
The mac and cheese should be bubbly around the edges with a beautifully browned top after broiling—this indicates it’s perfectly cooked!
Can I use fresh spinach instead?
Yes! Just sauté fresh spinach briefly before adding it to ensure it’s wilted down properly before incorporating into your cheese sauce.
Conclusion
I hope this Spinach Artichoke Mac and Cheese brings warmth and joy to your kitchen! It’s such an easy yet impressive dish that’s perfect for gatherings or cozy nights at home. Give this recipe a try and let me know how yours turns out—I can’t wait to hear what you think!
Spinach Artichoke Mac and Cheese
Ingredients
Method
- Bring a large pot of water to a rolling boil. Add the Casarecce pasta and cook until just under al dente. Reserve about a cup of pasta water before draining.
- Melt the butter in a large, shallow cast iron enamel pan over medium heat. Stir in the flour to create a roux and cook until light golden brown.
- Whisk in the evaporated milk until smooth. Add onion powder, garlic powder, minced garlic, kosher salt, and black pepper. Simmer until thickened.
- Stir in all but two handfuls of shredded mozzarella, Monterey Jack, and parmesan cheese into the sauce. Fold in the thawed spinach and marinated artichokes.
- Combine the cooked pasta with the cheese mixture. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Sprinkle reserved cheese over the mixture and broil for 4-6 minutes until melted and lightly browned.
