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Spinach Artichoke Mac & Cheese Recipe
Ash Tyrrell

Spinach Artichoke Mac & Cheese Recipe

I just made this Spinach Artichoke Macaroni & Cheese, and honestly, it turned out like pure comfort in a bowl. Me and my family couldn’t stop eating it straight from the baking dish. It’s creamy, cheesy, and packed with spinach and artichokes in every bite. I love how it feels like restaurant-style comfort food but super easy to make at home
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • elbow macaroni – 12 oz classic pasta that holds cheese sauce well; cook al dente for best texture
  • fresh spinach – 3 cups chopped I prefer fresh over frozen to avoid excess water
  • artichoke hearts – 1 can 14 oz, drained and chopped (adds tangy depth and gourmet flavor)
  • butter – 3 tablespoons creates the rich base for the cheese sauce
  • all-purpose flour – 3 tablespoons helps thicken the creamy sauce perfectly
  • milk – 2 ½ cups whole milk works best for creaminess, but 2% can be used
  • heavy cream – ½ cup adds luxurious texture and richness
  • garlic – 3 cloves minced fresh garlic gives the best aromatic flavor
  • cream cheese – 4 oz softened makes the sauce extra smooth and tangy
  • mozzarella cheese – 1 cup shredded for meltiness and stretch
  • sharp cheddar cheese – 1 ½ cups shredded gives bold cheesy flavor
  • Parmesan cheese – ½ cup grated adds salty, nutty finish
  • salt – 1 teaspoon adjust based on cheese saltiness
  • black pepper – ½ teaspoon adds mild heat and depth
  • crushed red pepper flakes – ¼ teaspoon optional, for a slight kick
  • breadcrumbs – ½ cup optional topping for crunchy baked finish

Method
 

  1. Cook macaroni in salted boiling water until just al dente. Drain it well and set aside without rinsing to keep starch for sauce adhesion. This helps the cheese cling better to the pasta later.
  2. In a pan, sauté garlic in butter until fragrant and golden. Add chopped spinach and artichokes, cooking until spinach wilts. This step enhances flavor and removes excess moisture.
  3. Melt butter, whisk in flour, and cook for a minute to remove raw taste. Slowly add milk and cream while whisking until smooth and thickened. Stir in cream cheese and shredded cheeses until fully melted.
  4. Add cooked pasta, spinach, and artichoke mixture into the cheese sauce. Mix everything until evenly coated and creamy throughout. This ensures every bite is packed with flavor.
  5. Transfer mixture into a baking dish and top with breadcrumbs and cheese. Bake until golden and bubbly on top. Let it cool slightly before serving for the best texture.

Notes

  • I always use freshly shredded cheese because it melts smoother
  • I don’t overcook pasta or it becomes mushy after baking
  • I squeeze excess water from spinach if it’s very fresh
  • I let the sauce thicken before mixing pasta for better coating
  • I broil the top for 2–3 minutes for extra crispiness