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

Baked Spinach and Artichoke Mac and Cheese

Teri & Jenny
5 from 3 votes
Servings 8
Calories 502 kcal


  • 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


  • 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: 502kcalCarbohydrates: 51gProtein: 19gFat: 24gSaturated Fat: 12gCholesterol: 58mgSodium: 489mgPotassium: 406mgFiber: 5gSugar: 5gVitamin A: 7783IUVitamin C: 14mgCalcium: 328mgIron: 2mg
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