Spinach & Artichoke Baked Mac and Cheese

Baked mac and cheese is taken to the next level when it gets together with spinach and artichoke dip. Can you say cheesey flavor explosion?

There’s two things in life that just seem to make everything better. 1. Mac and Cheese… 2. Spinach Artichoke Dip so…put ’em together and what have you got? Bippidy Boppidy Boo! (that’s a Cinderella reference for those of you who are/were not a Disney child).

Back to the food..I made this recipe for a cookout we went to this past weekend. I kid you not, before we left I had two people ask for the recipe. This stuff is good ya’ll. This is definitely a typical “baked” style mac and cheese. It doesn’t necessarily have that drippy ooey gooey that you get with a stove top its more compact, easily cut, and great for a side at a cookout. (but don’t worry the ooey gooey version is in the works, because why not)

When I was whipping up this recipe, (read destroying my kitchen as the creative juices were flowing) the fellow came into the kitchen and asked why I had soy sauce out on the counter. Soy sauce has an umami flavor, its very deep and unique. It can round out just about any recipe. Recipe missing something? Add soy. It’s basically like putting Windex on it (My Big Fat Greek Wedding…come on, you knew that one right?) it’s a total cure all. Because of this, I’ll tell you exactly what I told him. Trust me. Put the soy sauce in.

Print Recipe

Spinach & Artichoke Baked Mac and Cheese

Baked mac and cheese is taken to the next level when it gets together with spinach and artichoke dip. Can you say cheesey flavor explosion?

Course

Dinner, Lunch, Sides

Cuisine

American, Italian

Prep Time

10 min

Cook Time

50 min

Servings

people

Ingredients

• 3 tbsp butter
• 2 cloves garlic minced
• 3 tbsp flour
• 3 cups milk
• 3 oz cream cheese cubed
• 8 oz mozzarella cheese shredded (reserve some for topping)
• 6 oz extra sharp white cheddar cheese shredded (reserve some for topping)
• 1 ¼ cup grated parmesan cheese reserve some for topping
• 1 ½ tsp ground pepper
• 2 tsp salt
• 1 tbsp soy sauce trust me
• ¼ tsp paprika
• 1 - 14 oz can of baby artichoke hearts chopped small
• 1 - 10 oz package frozen chopped spinach chopped (again)

Course Dinner, Lunch, Sides Cuisine American, Italian Prep Time 10 min Cook Time 50 min Servings people Ingredients 3 tbsp butter 2 cloves garlic minced 3 tbsp flour 3 cups milk 3 oz cream cheese cubed 8 oz mozzarella cheese shredded (reserve some for topping) 6 oz extra sharp white cheddar cheese shredded (reserve some for topping) 1 ¼ cup grated parmesan cheese reserve some for topping 1 ½ tsp ground pepper 2 tsp salt 1 tbsp soy sauce trust me ¼ tsp paprika 1 - 14 oz can of baby artichoke hearts chopped small 1 - 10 oz package frozen chopped spinach chopped (again)

Instructions

1. Preheat oven to 350F
2. In a large pot of salted boiling water, cook pasta al-dente (roughly 2 minutes less than package directions call for)
3. When pasta is done, drain, toss with a small drizzle of olive oil to keep the pasta from sticking and set aside.
4. (I used the same pot from above) In a large pot (it must fit all the pasta!!) melt butter over medium heat, add garlic, stirring constantly, and cook for minute or two until garlic becomes fragrant.
5. Add the flour and whisk to make a rue, cook, stirring constantly till flour mixture turns a caramel color.
6. Slowly add milk a cup at a time, stirring in between till smooth and lump free.
7. Add cubed cream cheese and stir till melted, slowly add the rest of the cheese (except about a cup reserved for topping) a handful at a time whisking in between till all cheese is melted and combined.
8. Add pepper, salt, soy sauce, and paprika, whisking till combined.
9. Add the artichokes and spinach and mix till combined. Add the pasta and mix until everything is coated evenly.
10. In a large baking dish add the pasta mixture and top with the remaining cheese.
11. Bake 20-30 minutes or until cheese starts to brown and edges bubble.

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