Spinach and Artichoke Mac and Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1222
- Total Fat
- 67
- Saturated Fat
- 32
- Carbohydrates
- 100
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 58
- Cholesterol
- 202
- Sodium
- 1440
- Total: 1 hr (includes cooling time)
- Active: 30 min
Ingredients
Mac and Cheese:
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
Topping:
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.