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.