Mac and Cheese, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Spinach and Artichoke Mac and Cheese

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
This creamy mac and cheese is made with all your favorite ingredients like white Cheddar and mozzarella, along with a twist. Adding spinach and artichokes to the dish takes this dinner up a notch.


Mac and Cheese:



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.