Spinach & Artichoke Mac and Cheese
Servings
4
to 6 servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesI’ve got a thing for spinach and artichoke dip — who doesn’t? So I turned it into the ultimate comfort food: a creamy, ultra-cheesy mac & cheese with a lemony crumble on top for crunch and freshness.
Ingredients
- Lemon Parmesan Breadcrumbs
1 cup torn pieces of baguette (for fresh breadcrumbs)
1 to 2 garlic cloves, minced
1 tbsp olive oil
¼ tsp salt
Zest of 1 lemon
¼ cup grated parmesan cheese
- Pasta
1 lb (454 g) short pasta (small shells or macaroni)
¼ cup unsalted butter
2 garlic cloves, minced
¼ cup all-purpose flour
2 ½ cups milk
1 tbsp Dijon mustard
1 tbsp onion powder
2 tsp paprika
¾ tsp salt
2 cups (170 g) shredded gouda cheese
1 cup shredded mozzarella cheese
1 (340 ml) jar marinated artichoke hearts, drained and chopped
4 cups fresh spinach, chopped
Instructions
- Prepare the lemon parmesan breadcrumbs. In a food processor, pulse 1 cup of torn baguette pieces for 1–2 minutes until you get coarse crumbs. Preheat the oven to 350°F (180°C) and place the rack in the center. On a baking sheet, toss the breadcrumbs with 1 to 2 minced garlic cloves, 1 tbsp olive oil, and ¼ tsp salt. Spread evenly in a single layer and bake for 10–12 minutes, stirring halfway through, until golden and crispy. Once out of the oven, mix in the zest of 1 lemon and ¼ cup grated parmesan cheese. Set aside.
- Cook the pasta. Bring a large pot of salted water to a boil. Add 454 g (1 lb) of pasta and cook 1 minute less than the package instructions. Drain and set aside.
- Prepare the sauce. In a large skillet or saucepan, melt ¼ cup unsalted butter over medium heat. Add 2 minced garlic cloves and cook for about 30 seconds, until fragrant. Sprinkle in ¼ cup all-purpose flour and stir to combine. Cook for 1–2 minutes until slightly golden. Gradually whisk in 2 ½ cups milk, stirring constantly until the mixture thickens, about 5–7 minutes.
- Stir in 1 tbsp Dijon mustard, 1 tbsp onion powder, 2 tsp paprika, and ¾ tsp salt. Reduce the heat and add 2 cups (170 g) shredded gouda and 1 cup shredded mozzarella. Stir until the cheese is melted and the sauce is smooth.
- Stir in 1 (340 ml) jar of marinated artichoke hearts, drained and chopped, and 4 cups chopped fresh spinach. Cook for about 3 minutes, until the spinach is wilted and well combined. If the sauce is too thick, add a splash of milk to loosen it.
- Add the cooked pasta to the sauce and toss well to coat evenly.
- Divide the mac and cheese into bowls and top generously with the lemon parmesan breadcrumbs.
