Description
This Easy Spinach & Artichoke Mac-and-Cheese Bake combines creamy, cheesy macaroni with fresh spinach and marinated artichokes for a deliciously comforting casserole. Prepared on the stovetop and finished with a golden, buttery cracker topping baked to perfection, this dish is perfect for a family dinner or a cozy meal anytime.
Ingredients
Pasta and Sauce
- 6 tablespoons salted butter (at room temperature, plus more for greasing)
- 1 1-pound box short-cut pasta
- 2 cups whole milk
- 1 8-ounce package cream cheese (cubed)
- 3 cups shredded sharp cheddar cheese (divided)
- Kosher salt and freshly ground black pepper, to taste
- Ground cayenne pepper (optional, pinch)
- 2 cups packed fresh baby spinach (chopped)
- 1 8-ounce jar marinated artichokes (drained and roughly chopped)
Topping
- 1½ cups crushed Ritz crackers (about 1 sleeve)
- ¾ teaspoon garlic powder
- 3 tablespoons salted butter (room temperature)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and generously grease a 9 × 13-inch baking dish with butter to prevent sticking.
- Cook Pasta and Melt Cream Cheese: Bring 4 cups of salted water to a boil in a large pot over high heat. Add the short-cut pasta and cook for about 8 minutes, stirring occasionally to prevent sticking. When the pasta is starting to soften, pour in 2 cups of whole milk and add the cubed cream cheese. Stir continuously until the cream cheese melts completely and the pasta reaches an al dente consistency, approximately 5 more minutes.
- Create the Cheesy Sauce: Remove the pot from heat. Stir in 2 cups of shredded sharp cheddar cheese and 3 tablespoons of butter until fully melted and the sauce is creamy. Season with kosher salt, freshly ground black pepper, and a pinch of cayenne pepper if you like a bit of heat. Fold in the chopped baby spinach and marinated artichokes, mixing thoroughly to combine. If the sauce is too thick, adjust by adding a little more milk or water.
- Assemble Mac and Cheese in Dish: Transfer the cheesy pasta mixture into the prepared baking dish, spreading it out evenly for even cooking. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top for richness and extra meltiness.
- Prepare and Add Topping: In a small bowl, combine the crushed Ritz crackers, garlic powder, and the remaining 3 tablespoons of butter. Mix until the crumbs are evenly coated and crumbly. Spread this buttery crumb topping evenly over the cheese layer.
- Bake to Finish: Place the baking dish in the preheated oven and bake for approximately 20 minutes, or until the cheese is bubbling and the cracker topping turns a golden brown color. Once baked, remove from the oven and allow the dish to rest for 5 minutes before serving to let the flavors meld and the casserole set slightly.
Notes
- Use sharp cheddar for a bold, rich cheese flavor.
- For a lighter version, substitute whole milk with 2% or skim milk, though it will be less creamy.
- Fresh spinach can be substituted with frozen spinach; just thaw and drain excess water before adding.
- Adjust cayenne pepper amount based on your spice preference or omit for a milder dish.
- To make it gluten-free, use gluten-free pasta and gluten-free cracker substitutes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crisp topping.
