Spinach and Artichoke Mac & Cheese
This comforting dish will be your family's new favorite.
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From the pages of Tieghan Gerard's Half Baked Harvest Super Simple, these two comfort food classics get baked into one for the ultimate cozy meal. Just wait 'til you try the crushed Ritz cracker topping.
Ingredients
Kosher salt and pepper
- 1 lb.
short pasta, such as orecchiette
- 2 cups
whole milk, plus more as needed
- 1
8-oz pkg. cream cheese, cubed
1/8 to 1/4 tsp cayenne
- 8 oz.
sharp Cheddar, grated (3 cups), divided
- 6 Tbsp.
unsalted butter, at room temp, divided, plus more for greasing
- 2 cups
packed baby spinach, chopped
- 1
8-oz jar marinated artichokes, drained and roughly chopped
- 1 1/2 cups
crushed Ritz crackers (about 1 1/4 sleeves)
- 3/4 tsp.
garlic powder
Directions
- Step 1Heat oven to 375°F. Grease 13- by 9-inch baking dish.
- Step 2In large saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil on high. Add pasta and cook, stirring occasionally, 8 minutes.
- Step 3Stir in milk and cream cheese and cook until cream cheese has melted and pasta is al dente, about 5 minutes more.
- Step 4Remove pan from heat and stir in cayenne, 2 cups Cheddar, 3 tablespoons butter, and ¼ teaspoon each salt and pepper. Fold in spinach and artichokes, adding more milk if the mixture is too thick. Transfer mixture to prepared baking dish. Top with remaining 1 cup Cheddar.
- Step 5In medium bowl, combine crackers with garlic powder and remaining 3 tablespoons butter. Sprinkle crumbs evenly over pasta.
- Step 6Bake until sauce is bubbling and crumbs are golden brown, about 20 minutes. Let cool 5 minutes before serving.
Nutritional information (per serving): About 655 cal, 38 g fat (19 g sat), 19 g pro, 760 mg sodium, 60 g carb, 3 g fiber
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