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Spinach Artichoke Mac & Cheese Recipe
Ben Carraoli

Spinach Artichoke Mac & Cheese Recipe

I recently made this Spinach Artichoke Macaroni & Cheese, and honestly, it turned out better than I expected. I wanted something creamy, cheesy, and a little different from the usual mac and cheese.
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Total Time 40 minutes
Servings: 4
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 cups elbow macaroni
  • 2 cups fresh spinach chopped
  • 1 cup canned artichoke hearts drained and chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup cream cheese
  • 1 ½ cups mozzarella cheese freshly grated
  • ½ cup parmesan cheese grated
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional

Method
 

  1. Start by boiling the macaroni in salted water until al dente. I always make sure not to overcook it since it will cook slightly more later. Drain the pasta and set it aside while preparing the sauce.
  2. In a saucepan, melt butter and sauté minced garlic until fragrant. Then add the chopped spinach and cook until wilted. This step brings out the natural flavor and removes excess moisture.
  3. Stir in the chopped artichoke hearts with the spinach mixture. Let everything cook together for a minute so the flavors blend well. This creates that signature spinach-artichoke base.
  4. Sprinkle flour into the pan and stir to form a roux. Slowly add milk while whisking to avoid lumps. Let it thicken before adding cream cheese for a rich and smooth texture.
  5. Mix in mozzarella and parmesan cheese gradually. Stir until fully melted and creamy. The sauce should be thick, smooth, and packed with cheesy goodness.
  6. Add the cooked macaroni into the sauce and mix well. Make sure every piece of pasta is coated evenly. This is where everything comes together beautifully.
  7. Add salt, pepper, and optional red pepper flakes. Taste and adjust seasoning if needed. Serve warm for the best creamy texture.

Notes

  • I always grate cheese fresh—it melts smoother and tastes better
  • Don’t skip draining the artichokes well, or the dish may become watery
  • I like adding a little pasta water to adjust sauce consistency if needed
  • Use low heat when adding cheese to prevent it from becoming grainy
  • Let the dish sit for a few minutes before serving for a thicker texture.