Creamy Spinach & Artichoke Mac and Cheese

This spinach and artichoke mac and cheese is the cozy comfort meal you make when you want something creamy, cheesy, and flavorful without any stovetop steps. It turns the classic spinach artichoke dip into a one-pot pasta bake that works for easy weeknight comfort food, game day gatherings, holiday side dishes, and potlucks, and it’s simple to adapt into a gluten-free mac and cheese everyone will love.

Prep Time5

Cook Time45

Total Time50

Course: Main Course, Side Dish

Cuisine: American

Keyword: spinach and artichoke mac and cheese

Servings: servings

Author: Jean Choi

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 9x13 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.

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