Name: Spinach and Artichoke Mac and Cheese
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray or softened butter, for the casserole dish; Kosher salt; 350 grams (about 12.3 ounces) dry cavatappi pasta (see Cook’s Note); 3 tablespoons (45 grams) butter; 1 yellow onion, finely diced; Freshly ground black pepper; 1 clove garlic, minced; 4 handfuls baby spinach; 1/2 to 1 cup (125 to 250 milliliters) marinated artichoke hearts, drained and chopped; 3 tablespoons flour; 2 cups (500 milliliters) whole milk, warmed; 1/2 teaspoon crushed red pepper flakes; Pinch freshly grated nutmeg; 1 teaspoon Dijon mustard; 1/2 cup (50 grams) grated Parmigiano-Reggiano; 1 cup (225 grams) grated white Cheddar; 1 cup (225 g) grated mozzarella; 1 egg; 2 tablespoon (30 milliliters) whole milk; Kosher salt; Freshly ground black pepper; 3 slices sandwich bread, roughly torn into small pieces; 1/2 cup grated mozzarella; 2 tablespoons grated Parmigiano-Reggiano

Directions

Preheat your oven to 425 degrees F (220 degrees C) and lightly grease a 7-by-10-inch (2-liter) casserole dish with nonstick cooking spray or softened butter.
Bring a large pot of salted water to a boil then add the pasta and cook according to the package directions just until al dente. Drain the pasta and set aside until ready to use.
Meanwhile, melt 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until lightly golden, 3 to 4 minutes. Stir in the garlic and cook for 30 seconds then add in the spinach, season with more salt and pepper and cook just until wilted. Transfer the spinach mixture to a bowl along with the artichokes and set aside.
Melt the remaining 2 tablespoons of butter in the pan. Sprinkle with the flour and cook, whisking frequently, 1 minute. While whisking, slowly add the warm milk. Season with the red pepper flakes, nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a light boil and cook, whisking frequently, until thick, 4 to 5 minutes.
Reduce the heat to low and whisk in the mustard, Parmigiano-Reggiano, Cheddar and mozzarella. Switch to a heatproof spatula or a wooden spoon and stir in the spinach mixture. Stir in the pasta. Pour into your prepared casserole dish.
For the topping: Whisk the egg and milk together in a medium bowl. Season with salt and pepper and stir in the torn bread as well as the mozzarella and Parmigiano-Reggiano.
Top the casserole with this bread mixture. Bake until golden brown and bubbly, 20 to 25 minutes. Allow the mac and cheese to rest for a few minutes before serving.

Cook’s Note

Feel free to substitute cavatappi with any short pasta shape.

Spinach and Artichoke Mac and Cheese

Ingredients

Mac and Cheese:

Topping:

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages