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