Spinach and Artichoke Mac and Cheese

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I don’t have a great picture because I wasn’t planning on sharing this, but I tried something new and it was so yummy!

I modified this simple Mac and cheese recipe from Bobby Flay. We did this virtual cooking class and it was so much fun!! Disclaimer: my kids are the only humans on earth that don’t mac and cheese but my husband was raving over it.

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Spinach and Artichoke Mac and Cheese

  • 4 tablespoons butter or ghee

  • 4 tablespoons flour or arrowroot (I used whole wheat flour it was fine)

  • 1 (1 pound box) short pasta

  • 4 cups whole milk (I used Elmhurst unsweetened almond milk) — warmed

  • salt and pepper

  • pinch cayenne pepper

  • pinch freshly grated nutmeg

  • 10 oz grated cheddar cheese

  • 1 cup grated Parmesan cheese — divided

  • 2-3 huge handfuls fresh spinach — roughly chopped

  • 1 small jar marinated artichokes — drained and roughly chopped

  • 1/2 cup whole wheat panko breadcrumbs

  • 1/2 teaspoon garlic powder

  • evoo

  1. Cook pasta al dente according to directions on the box. Drain.

  2. Preheat oven to 375°F and grease a casserole dish.

  3. Meanwhile, melt butter over medium/ low heat. Once melted, add flour and whisk for about 2 minutes.

  4. Add milk to the flour and butter, whisking constantly. Cook, continuing to whisk, until sauce thickened, about 5 minutes.

  5. Remove from heat, add a good amount of salt and pepper, a pinch of cayenne and nutmeg, 3/4 cup of Parmesan, all of the cheddar, the spinach, and the artichokes. Mix well.

  6. Add the cooked pasta and mix well.

  7. Transfer the cheesy pasta into a greased casserole dish, top with panko, garlic powder, parm, and drizzle with evoo.

  8. Bake at 375°F for about 15 minutes until bubbly.