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Baked Spinach and Artichoke Mac and Cheese

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An oval baking dish with spinach artichoke mac and cheese with a wooden spoon.Hi! Today we have a nice fall recipe for you that is kind of a mash up of my favorite hot dip: spinach and artichoke, but we added some noodles to make it into mac and cheese. Mac and cheese is a cold weather staple, and this is such a yummy version of the classic. You could also try our popular pumpkin mac and cheese too. :)
♥ Teri
Spinach artichoke mac and cheese with plates, linens, and a wooden spoon.

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A baking pan of spinach artichoke mac and cheese with a wooden spoon.

Baked Spinach and Artichoke Mac and Cheese

5 from 3 votes
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RECIPE BY Teri & Jenny
Servings: 8

  INGREDIENTS  

  • 4 tablespoons unsalted butter, softened and divided
  • 2 tablespoons all purpose flour
  • 1 ¼ cups whole milk
  • 2 ounces cream cheese, softened
  • 4 ounces shredded white cheddar cheese, plus more for sprinkling on top
  • 4 ounces hredded fontina cheese, plus more for sprinkling on top
  • 16 ounces frozen spinach, thawed with excess water squeezed out
  • 1 (15 ounce) can whole artichoke hearts, drained and quartered
  • 1 pound cavatappi pasta, cooked al dente and drained

  INSTRUCTIONS  

  • Preheat oven to 375˚F. Lightly grease a 13”x9” baking dish and set aside.
  • Place butter into a medium pot and melt over medium-high heat.
  • Add flour and stir together to create a roux. Stir for 2 to 3 minutes. Stir in milk and continue to stir until mixture thickens enough to coat the back of a spoon. Stir in cream cheese and continue to stir until no lumps remain. Season with salt and pepper.
  • Stir in cheeses, 2 ounces at a time, until fully incorporated and mixture is smooth. Stir in the spinach and adjust seasonings.
  • Place cooked pasta in a large mixing bowl and pour spinach-cheese sauce over. Stir together until all the pasta is well coated. Fold in the quartered artichoke hearts and adjust seasonings.
  • Pour mixture into the prepared baking dish and top with extra shredded cheese.
  • Bake for 25 to 30 minutes or until mixture is bubbly and slightly browned on top.
  • Cool for about 10 minutes, scoop and serve.
Calories: 502kcal Carbohydrates: 51g Protein: 19g Fat: 24g Saturated Fat: 12g Cholesterol: 58mg Sodium: 489mg Potassium: 406mg Fiber: 5g Sugar: 5g Vitamin A: 7783IU Vitamin C: 14mg Calcium: 328mg Iron: 2mg

About Teri Lyn Fisher

Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    5 from 3 votes (1 rating without comment)

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  1. Francisca

    Sounds amazing!

    Reply

  2. 2pots2cook

    5 stars
    Thank you for this creative Mac and Cheese! Like the styling too ! :-)

    Reply