Spinach and Artichoke Mac and Cheese Recipe

Spinach and Artichoke Mac and Cheese

Recipe courtesy of Mary Berg

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 1222
  Total Fat: 67 g
  Saturated Fat: 32 g
  Carbohydrates: 100 g
  Dietary Fiber: 7 g
  Sugar: 14 g
  Protein: 58 g
  Cholesterol: 202 mg
  Sodium: 1440 mg
• Total: 1 hr (includes cooling time)
• Active: 30 min

Indulge in this irresistibly creamy Spinach and Artichoke Mac and Cheese, packed with your favorite cheeses like white Cheddar and mozzarella, plus a delightful twist of tender spinach and marinated artichokes that elevate every bite to pure comfort food heaven.

Mac and Cheese:

• Nonstick cooking spray or softened butter, for the casserole dish
• Kosher salt
• 350 grams (about 12.3 ounces) dry cavatappi pasta (see Cook's Note)
• 3 tablespoons (45 grams) butter
• 1 yellow onion, finely diced
• Freshly ground black pepper
• 1 clove garlic, minced
• 4 handfuls baby spinach
• 1/2 to 1 cup (125 to 250 milliliters) marinated artichoke hearts, drained and chopped
• 3 tablespoons flour
• 2 cups (500 milliliters) whole milk, warmed
• 1/2 teaspoon crushed red pepper flakes
• Pinch freshly grated nutmeg
• 1 teaspoon Dijon mustard
• 1/2 cup (50 grams) grated Parmigiano-Reggiano
• 1 cup (225 grams) grated white Cheddar
• 1 cup (225 g) grated mozzarella

Topping:

• 1 egg
• 2 tablespoons (30 milliliters) whole milk
• Kosher salt
• Freshly ground black pepper
• 3 slices sandwich bread, roughly torn into small pieces
• 1/2 cup grated mozzarella
• 2 tablespoons grated Parmigiano-Reggiano

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

1. Preheat your oven to 425 degrees F (220 degrees C) and lightly grease a 7-by-10-inch (2-liter) casserole dish with nonstick cooking spray or softened butter.
2. Bring a large pot of salted water to a boil then add the pasta and cook according to the package directions just until al dente. Drain the pasta and set aside until ready to use.
3. Meanwhile, melt 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until lightly golden, 3 to 4 minutes. Stir in the garlic and cook for 30 seconds then add in the spinach, season with more salt and pepper and cook just until wilted. Transfer the spinach mixture to a bowl along with the artichokes and set aside.
4. Melt the remaining 2 tablespoons of butter in the pan. Sprinkle with the flour and cook, whisking frequently, 1 minute. While whisking, slowly add the warm milk. Season with the red pepper flakes, nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a light boil and cook, whisking frequently, until thick, 4 to 5 minutes.
5. Reduce the heat to low and whisk in the mustard, Parmigiano-Reggiano, Cheddar and mozzarella. Switch to a heatproof spatula or a wooden spoon and stir in the spinach mixture. Stir in the pasta. Pour into your prepared casserole dish.
6. For the topping: Whisk the egg and milk together in a medium bowl. Season with salt and pepper and stir in the torn bread as well as the mozzarella and Parmigiano-Reggiano.
7. Top the casserole with this bread mixture. Bake until golden brown and bubbly, 20 to 25 minutes. Allow the mac and cheese to rest for a few minutes before serving.

Feel free to substitute cavatappi with any short pasta shape.