Meatless Friday: Spinach and Artichoke Mac & Cheese

For Meatless Friday, try Barb Szyszkiewicz's festive version of a cozy casserole. Download our printable recipe card!

If you're a fan of spinach and artichoke dip, you'll love this variation on the mac & cheese theme. It's easy to make, too.

Spinach and Artichoke Mac & Cheese

Makes 6 servings

Ingredients:

1/2 lb. pasta (we like shells, elbows, or cavatappi in this dish)
4 cups baby spinach
3 TBL butter
1/4 cup flour
1/2 cup milk
2 1/4 cup 4-cheese Italian shredded cheese blend (reserve 1/4 cup for topping)
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper
1/2 cup chopped artichoke hearts (I get these in the salad bar at the supermarket)

Directions:

Cook pasta until it's al dente. While it's cooking, remove stems from spinach and place spinach in the colander. Drain pasta right over the top of the spinach.

Melt butter in a large saucepan, then stir in flour until completely blended. Slowly add milk, cheese, and seasoning and stir until cheese melts. Add more milk if it's too thick.

Fold in pasta, spinach, and artichokes. Pour into a 2-qt baking dish and bake 10-15 minutes at 425°F.

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Copyright 2024 Barb Szyszkiewicz
Images: copyright 2024 Barb Szyszkiewicz, all rights reserved.