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boxes frozen chopped spinach
Jars marinated artichoke hearts
box (8 oz) cream cheese
Mix the milk, sour cream, and cream cheese and whisk until combined.
Add the jack and Pecorino and mix.
Cook the pasta, strain, and add to the milk/cheese mixture. Mix well until creamy.
Thaw the spinach and squeeze out extra liquids. Strain and chop artichokes. Add to the pasta mixture and mix well.
Pour pasta mixture into a large baking dish or individual sized oven safe bowls.
Chop pita into small pieces. Toss with olive oil and salt. Top pasta with pita.
Bake at 400°F for around 30-40 minutes until pita is well browned.
More About This Recipe
- My hobby is turning things into mac and cheese, and turning mac and cheese into other things.It’s a bit of an obsession (more on this next week). Today's subject is spinach and artichoke dip, the popular appetizer that is served with pita chips at many restaurants.Spinach artichoke dip is so similar to mac and cheese that I am surprised I haven't made this Spinach Artichoke Mac and Cheese already! It’s cheesy, creamy, and baked, just like all homemade mac and cheese should be.I took a standard spinach and artichoke dip recipe, upped the cheeses, and added milk and pasta. To finish it off, I added chopped pita to the top of the dish before baking to create a crunchy pita chip crust.So good, you'll never want to eat plain mac and cheese ever again.
Spinach and Artichoke Mac and Cheese
Spinach and artichoke dip meets macaroni and cheese with this incredible spinach and artichoke mac and cheese! Bits of spinach and tangy artichoke are combined with a creamy nutmeg infused cheese sauce. Topped with a sprinkling of panko bread crumbs for added texture and this delicious comfort food will be your new favorite!
We know you love spinach and artichoke with all the love for the Artichoke Feta Dip recipe we received, so we know you will enjoy this creamy, artichoke, and melty cheese-filled pasta bake. A welcome twist to your everyday comfort food.
When you combine two things everyone loves you get one big mouthful of yum! Spinach and artichoke pasta is one of those flavor combinations that everyone goes crazy for.
On its own, baked macaroni and cheese has a distinct aroma but with the additional ingredients that aroma will have everyone eagerly anticipating that first mouthwatering bite.
The signature sizzling sound of the bubbling cheese as it&rsquos coming out of the oven, that golden brown cheesy topping, and the crispy panko crumbs is the warming comfort food you&rsquoll want to carry you through the colder months.
This spinach and artichoke pasta bake is a great vegetarian dinner option. If you want to add a bit more protein to the meal try adding some chicken or turkey. It is one of those unforgettable dishes that is so easy to make which is great for easy weeknight dinners, low key weekends or even potlucks and barbecues.
A great macaroni and cheese is something that every home cook should know how to make, and this is a great one to start with!
We’ve had this recipe a few times now and have tried it a few different ways trying to find the perfect combination of noodles or brand of dip. While my homemade spinach artichoke dip tastes great in this dish we’ve personally found that spinach dips with water chestnuts aren’t our favorite. The light crunch isn’t what we want in our mac and cheese but to each their own.
Due to different noodles absorbing liquid at different speeds and different dips having different liquid contents you may risk having dry noodles here or there. If you think your mac and cheese is at risk of turning out dry, add in a cup or two of milk or reserved pasta water when stirring in the dip and cheese. Then you’ll get a much creamier end result.
Fast and Fancy Spinach Artichoke Mac and Cheese
- Calories 775
- Fat 37.8 g (58.1%)
- Saturated 22.3 g (111.5%)
- Carbs 76.8 g (25.6%)
- Fiber 8.4 g (33.5%)
- Sugars 10.4 g
- Protein 34.1 g (68.2%)
- Sodium 932.4 mg (38.9%)
dried jumbo elbow macaroni or medium pasta shells
cream cheese, at room temperature
finely grated Parmesan cheese, divided
freshly ground black pepper
packed baby spinach leaves (about 2 ounces)
(14- to 15-ounce) can artichoke hearts, drained and quartered
Heat the oven to broil. Bring a Dutch oven or large broiler-safe pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Melt the butter in the same pot over medium heat. Transfer 1 tablespoon of the butter to a small bowl, add the panko, and stir to combine set aside.
Add the flour to the pot and whisk into the butter until completely combined. The mixture will look like wet sand. Cook, stirring constantly, until the mixture begins to dry out, about 2 minutes.
Gradually whisk in a little bit of the milk until smooth, then whisk in the remaining milk and continue whisking until smooth. Bring to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened enough to coat the back of a spoon, 5 to 8 minutes. Add the cream cheese and stir until melted and smooth.
Remove the pot from the heat and stir the Gouda, Gruyère, and 1/2 cup of the Parmesan in one handful at a time until melted and smooth. Stir in the garlic powder, salt, and pepper. Stir in the spinach and artichokes. Add the cooked pasta and stir gently until the spinach is wilted and the pasta and sauce are evenly combined.
Sprinkle the reserved panko and remaining 1/2 cup of Parmesan evenly over the top. Broil until the cheese is melted and the panko is browned, 1 to 2 minutes.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 4 days.
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.
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