What You’ll Need for This Recipe
- Kosher salt and pepper
- 1 lb. short pasta (you can try with orecchiette)
- 1 8-oz jar marinated artichokes, roughly chopped and drained
- 2 cups chopped baby spinach
- 2 cup whole milk (add more if needed)
- 1 8-oz package of cream cheese, cubed
- ⅛ to ¼ tsp cayenne
- ¾ tsp. garlic powder
- 8 oz. sharp Cheddar, grated and divided into 3 cups
- 6 tbsp. (divided) unsalted butter, at room temp (plus more for greasing)
- 1 ½ cups crushed Ritz crackers (about 1 ¼ sleeves; optional – for topping)
How to Make Your Spinach and Artichoke Mac and Cheese
- Preheat your oven to 375°F and grease a baking dish (around 13 by 9 inches).
- Grab a large saucepan and pour 4 cups of water with ½ teaspoon of salt. Bring to a boil on high, then add the pasta. Stir occasionally for 8 minutes.
- Add the cream cheese and milk and cook for 5 more minutes until the pasta is al dente and the cheese has melted.
- Remove the pan from the heat and add cayenne, 3 tablespoons of butter, 2 cups of Cheddar, and ¼ teaspoon of salt and pepper each. Stir in nicely. Fold in artichoke and spinach, and add more milk if the mixture gets too thick. Transfer it to the baking dish you prepared and spread the remaining cup of Cheddar on top.
- In a bowl, combine the remaining butter and garlic powder, and add in the crackers (if you’ve chosen to use them for the recipe). Sprinkle the crumbs over the mixture.
- Bake for about 20 minutes until the top is golden brown and the sauce is bubbling.
Let your mac and cheese cool for about 5 minutes before you serve it and voila. Enjoy!