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Why You’ll Love This Recipe
This creamy spinach mac and cheese delivers everything you love about classic spinach artichoke dip (melty cheese, tender pasta, artichokes, and spinach) baked together in one pan for minimal cleanup. It’s rich, comforting, and surprisingly veggie-packed, and because everything cooks in the same dish, there’s no boiling pasta or whisking a stovetop sauce. Just layer the ingredients, cover, and let the oven do the work.
It’s also incredibly customizable. I often make it gluten free with gluten-free pasta and breadcrumbs, or use pork panko for extra protein and an ultra-crispy topping. The flavors stay true to the creamy, cozy dip that inspired it, and the baked texture reheats beautifully.
If you love this style of comfort cooking, you may also enjoy my Creamy Steak Pasta with Dairy Free Alfredo Sauce, Paleo Shrimp Alfredo with Artichoke Hearts, or the deep, cozy flavors in The BEST French Onion Pasta.
Ingredients You’ll Need
Here’s what you’ll use to make this family-friendly mac and cheese:
- Short pasta: Gluten-free pasta works well if you need it. Shapes like shells, elbows, fusilli, or cavatappi hold the sauce best and bake evenly.
- Milk of choice: Use what fits your dietary needs.
- Sea salt: Enhances every layer.
- Butter: Adds richness as it melts into the pasta while baking.
- Baby spinach: Wilts quickly into the dish without extra water.
- Artichoke hearts: Use canned for convenience; drain well.
- Shredded cheese: I used cheddar and fontina for a creamy, stretchy melt, but gouda, gruyere, or parmesan also work.
- Cream cheese: Helps create an easy homemade cheese sauce without whisking.
- Breadcrumbs: You can use regular or gluten-free breadcrumbs here. Personally, I like to use pork panko for breadcrumbs to boost the protein level.
How to Make Spinach and Artichoke Mac and Cheese
Step 1: Preheat the oven to 400°F. Add pasta, milk, and sea salt to a 9×13 pan or 3-quart baking dish and stir to combine.
Step 2: Evenly distribute the butter slices across the top.
Step 3: Tightly cover with aluminum foil and bake for 30 minutes.
Step 4: Remove the foil. Break up the pasta with a spoon if any pieces are sticking together.
Step 5: Add the baby spinach and artichoke hearts, a handful at a time, stirring to help the spinach wilt into the noodles.
Step 6: Add 3 cups of cheese, and the cubed cream cheese. Stir until everything melts together into a smooth, creamy sauce. Spread the mixture evenly, sprinkle the remaining cheese over the top, and finish with breadcrumbs or pork panko.
Step 7: Bake uncovered for 15 minutes, until the top is bubbling and lightly browned. Serve hot and enjoy this cheesy spinach pasta straight from the oven.
Tips, Variations & Make-Ahead Notes
- Cheese swaps: For a deeper flavor, try gouda or gruyere, or fold in a little parmesan.
- Gluten-free tips: Gluten-free pasta absorbs milk quickly, so don’t overbake; check for doneness early.
- Baked mac and cheese option: You can broil the topping for 2-3 minutes to add extra crispiness.
- Artichoke pasta flavor balance: Drain canned artichokes well to prevent extra acidity from overpowering the sauce.
- Meal prep mac and cheese: Assemble the dish, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the initial covered bake.
- Freezer-friendly pasta dish: Freeze fully baked portions for up to 3 months. Thaw overnight before reheating.
- Serving ideas: For a full meal, try pairing this baked mac and cheese with roasted broccoli, a simple green salad, or a protein like baked chicken thighs or salmon. It also works well on a holiday table alongside bigger mains.
Storage Tips
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat covered at 350°F with a splash of milk until creamy and hot.
Recipe FAQs
Yes, but thaw it fully and squeeze out as much water as possible to avoid watering down the sauce.
This is a no-boil baked version, but it delivers the same creamy texture you’d expect from stovetop mac and cheese.
You can, but rinse lightly to keep the marinade from overpowering the dish.
This spinach and artichoke mac and cheese brings together everything I love about cozy fall dinners and creamy pasta bakes, and it’s one of the easiest dishes to serve for weeknight meals, potlucks, or game day gatherings.
For another comfort-forward option, try my Easy Hidden Veggie Pasta Sauce next.
More Delicious Pasta Dishes
One Pot Meals
Easy One Pot Lemon Garlic Shrimp Pasta Recipe
If you make this spinach and artichoke mac and cheese recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media – Instagram, Facebook, and Pinterest for even more delicious recipes!
Creamy Spinach & Artichoke Mac and Cheese
Ingredients
- 16 oz short pasta, I used gluten free
- 4 cups milk of your choice
- 1 tsp sea salt
- 1/4 cup butter, sliced into 1/4 inch pieces
- 5 oz baby spinach
- 15 oz can of artichoke hearts, drained and halved
- 4 cups shredded cheese, divided – I used cheddar and fontina
- 4 oz cream cheese, cut into 1/2 in cubes
- 1/2 cup breadcrumbs, I used gluten free
Instructions
- Preheat the oven to 400 degrees F. In a 9×13 pan or a 3-quart baking dish, add pasta, milk, and sea salt and stir together.16 oz short pasta, 4 cups milk of your choice, 1 tsp sea salt
- Evenly disperse the butter slices on top.1/4 cup butter
- Tightly cover with aluminum foil, and bake for 30 minutes.
- Remove the pan from the oven, remove the foil. Break up the pasta with a spoon if they are stuck together, then add baby spinach a handful at a time. Stir until wilted into the noodles.5 oz baby spinach
- Add artichoke hearts, 3 cups of cheese, and cream cheese cubes, and stir until melted and combined.15 oz can of artichoke hearts, 4 oz cream cheese
- Flatten the top evenly, then sprinkle the remaining 1 cup of cheese on top and the breadcrumbs.1/2 cup breadcrumbs
- Bake uncovered for another 15 minutes until bubbly and browned on top. Serve hot and enjoy!
Notes
- Cheese swaps: For a deeper flavor, try gouda or gruyere, or fold in a little parmesan.
- Gluten-free tips: Gluten-free pasta absorbs milk quickly, so don’t overbake; check for doneness early.
- Baked mac and cheese option: You can broil the topping for 2-3 minutes to add extra crispiness.
- Artichoke pasta flavor balance: Drain canned artichokes well to prevent extra acidity from overpowering the sauce.
- Meal prep mac and cheese: Assemble the dish, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the initial covered bake.
- Freezer-friendly pasta dish: Freeze fully baked portions for up to 3 months. Thaw overnight before reheating.
- Storage: Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat covered at 350°F with a splash of milk until creamy and hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
