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spoonful of macaroni cheese with spinach and artichoke

Macaroni Cheese With Spinach And Artichoke

This macaroni cheese with spinach and artichoke is the perfect rich, gooey and delicious comfort food for your family dinner.
5 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course, pasta
Cuisine American, Italian
Servings 4 people
Calories 307 kcal

Equipment

  • 1 Large Cast Iron Skillet

Ingredients
  

  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 5 oz spinach
  • 1 cup artichoke hearts drained
  • 3 cups whole milk
  • salt and pepper to taste
  • 2 cups elbow macaroni pasta
  • 3/4 cup shredded cheddar cheese
  • 3 cups shredded mozzarella cheese part-skimmed

Instructions
 

  • Preheat the oven to 392º F / 200° C.
  • Bring a large skillet or saute pan over medium heat. Add the butter to melt, add garlic and stir with a rubber spatula until fragrant, for about 30 seconds.
  • Add the spinach and cook until wilted, followed by artichoke hearts. Cook for a further 2 minutes, stirring occasionally.
  • Slowly add the milk, salt, and pepper. Stir until starts boiling.
  • Add the macaroni pasta and cook until the milk reduces its liquids and coats the macaroni as a glaze.
  • Add the cheddar and 2 cups of mozzarella, stirring until completely melted.
  • Sprinkle the remaining mozzarella on top.
  • Take the skillet to the oven and bake for around 7 minutes, until the cheese bubbles and is nicely golden brown.

Notes

Storage: To store the mac and cheese, keep it in an airtight container for up to 4 days in the fridge.
Suitable for home freezing for up to 3 months.
 
Keyword artichoke, baked pasta,, cheddar, cheese, mac and cheese, macaroni, main course, milk, mozzarella, spinach, vegetarian