Stovetop & Oven

Spinach Artichoke Mac and Cheese

Name: Spinach and Artichoke Mac and Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound cavatappi or small shells; 4 tablespoon unsalted butter (divided); 8 ounces fresh baby spinach; 1 12-ounce can or jar of artichoke hearts, drained (about 8 whole hearts); 1 small clove garlic (minced); Salt (to taste); 4 tablespoons all-purpose flour; 3 cups whole milk (room temperature); 1 cup grated Gruyère cheese; 2 cups grated Fontina cheese (divided); 8 ounces mascarpone cheese; Zest of 1 lemon; 1 teaspoon salt; freshly ground black pepper; 2 cups coarse fresh breadcrumbs; 1 tablespoon unsalted butter (melted)

This recipe for Spinach Artichoke Mac and Cheese is a luscious, grown up twist on a childhood favorite that will please young and old.

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A saute pan and a white bowl both with spinach artichoke mac and cheese inside.

Mac and Cheese Variation

I’m not sure I’ve ever met a mac and cheese variation that I didn’t like, but this Spinach Artichoke Mac and Cheese is ranking right up alongside my favorites. I guess you’d have to call it an adult mac and cheese since I don’t know any kids that like spinach and artichokes, but as a kid, I personally used to love that spinach artichoke dip out of a bread bowl, so maybe you can convince the young folk. If you can’t, make them some noodles along with the sauce but without the spinach and artichokes and they’ll be super happy.

Sautéed spinach and artichokes in a stainless steel saute pan on a wooden background with a blue and white striped towel.

Ingredients for Spinach Artichoke Pasta

I used fresh spinach and jarred marinated artichokes for this recipe. It’s so easy to wilt spinach in a sauté pan and I find it a lot easier to work with than frozen spinach, but you can use frozen spinach if that’s what you have. Squeeze out all the liquid you can before adding it to the mix (otherwise you’ll find the green will spread to your entire casserole). Your artichoke hearts could be marinated with herbs, brine or just soaked in water. Just half whole hearts before tossing them into the sauté pan. Everything will get chopped before going into the casserole, but halving the artichoke hearts just gives a little more surface area that will hit the pan and mix with the butter.

A cheese sauce in a saute pan with a spatula sticking out of it and salt and pepper near by.

Creamy Cheese Sauce

There are three cheeses in this delicious cheese sauce: Fontina, Gruyère and mascarpone. Fontina is an Italian cow’s milk cheese that melts very well. Gruyère is another good melter, comes from Switzerland and has a nice nutty flavor. Mascarpone cheese is an Italian cream cheese made from cow’s milk and it has a slightly sweet flavor. All three together make a luscious sauce. You could substitute cream cheese for the mascarpone in a pinch. You could also substitute the other cheeses with what you have. If you like the cheese, you’ll like the sauce it makes.

A saute pan with spinach artichoke mac and cheese inside and a chopper of breadcrumbs near by.

What Pasta Shape to Use

You could use macaroni for this casserole if you like, but since we’ve already called it an adult mac and cheese, maybe use a more adult pasta too? I love cavatappi, which are like little corkscrews. Farfalle, rotini, penne, or medium shells would work nicely too.

A hand spreading breadcrumbs over a saute pan of mac and cheese.

Breadcrumb Topping

Fresh breadcrumbs are called for here. Fresh breadcrumbs are crumbs of bread that have not been toasted. They are homemade from bread that you have kicking around. You can use white bread, sourdough bread, baguette, brioche (I used leftover brioche hamburger buns here), or whatever you have. Buzz them in a food chopper until they are coarse, toss with melted butter and top the casserole before sending it to the oven to bake.

A spoon serving some spinach artichoke mac and cheese out of a saute pan.

What to Serve with Spinach Artichoke Mac and Cheese

This is a rich and decadent mac and cheese, so it pairs best with something light and bright. You could serve a green salad or a coleslaw with it, like this kale and carrot slaw or you could have a green veg with lemon juice squeezed on top. Or.. you just might want to dig into a bowl of this spinach artichoke mac and cheese all on its own.

A white bowl with spinach artichoke mac and cheese inside.

Featured Recipe Techniques

More about the skills used in this recipe.

How to Cook Pasta

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Spinach and Artichoke Mac and Cheese

Nutrition Info Print Recipe

Prep Time: 15 m
Cook Time: 45 m
Total Time: 1 h
Servings:
6

Ingredients

1 pound cavatappi or small shells
4 tablespoon unsalted butter divided
8 ounces fresh baby spinach
1 12-ounce can or jar of artichoke hearts, drained (about 8 whole hearts)
1 small clove garlic minced
Salt to taste
4 tablespoons all-purpose flour
3 cups whole milk room temperature
1 cup grated Gruyère cheese
2 cups grated Fontina cheese divided
8 ounces mascarpone cheese
Zest of 1 lemon
1 teaspoon salt
freshly ground black pepper
2 cups coarse fresh breadcrumbs
1 tablespoon unsalted butter melted

Instructions

Pre-heat the oven to 350ºF.
Heat a large pot of salted water to a boil. Add the pasta and cook until it is al dente, according to the package directions. Drain the pasta and set it aside (no need to rinse).
Melt 1 tablespoon of butter in a large sauté pan. Add the spinach and sauté for 2 minutes, until the spinach has wilted and much of the liquid has evaporated. Add the artichokes, garlic and season with salt. Sauté for another minute or two. Remove the spinach and artichokes and rough chop. Set aside.
Add the remaining butter to the sauté pan and heat over medium heat. Add the flour and cook for 2 minutes. Stir in the room temperature milk. Stirring regularly, bring the sauce to a boil. Once it has boiled and thickened, remove the pan from the heat and stir in the cheeses and lemon zest. Season with salt and freshly ground black pepper.
Stir in the spinach and artichokes and then add the cooked pasta. Stir very well to combine.
Combine the tablespoon of melted butter and the breadcrumbs in a small bowl and sprinkle the mixture on top of the pasta. Transfer the sauté pan to the oven and bake at 350ºF for 30 minutes, until lightly browned on top and bubbling around the side.

Enjoy,

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