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Spinach Artichoke Macaroni & Cheese

Decadent Spinach Artichoke Macaroni & Cheese for Cozy Nights

This Spinach Artichoke Macaroni & Cheese blends creamy comfort with rich flavors, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: PASTA
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz gluten-free pasta of choice
For the Roux
  • 1/4 cup unsalted butter Olive oil can substitute for a dairy-free option.
  • 2-3 cloves garlic, minced Pre-minced garlic is a convenient option.
  • 1/4 cup 1:1 gluten-free flour Regular all-purpose flour can be used if gluten isn’t a concern.
For the Creamy Sauce
  • 3 cups half & half, room temperature Whole milk or a dairy-free alternative works well.
  • garlic powder
  • black pepper
  • dried parsley
  • kosher salt
  • onion powder
  • red pepper flakes Adjust to taste.
  • ground nutmeg
  • smoked paprika
For the Vegetables and Cheeses
  • 2 cups fresh spinach, packed Frozen spinach can be used but drain thoroughly.
  • 12 oz marinated artichokes, drained and roughly chopped Canned artichokes can also substitute.
  • 5.3 oz block shallot & chive Boursin cheese Feel free to swap with cream cheese or goat cheese.
  • 2.5 cups shredded gruyère cheese Swiss or mozzarella are excellent alternatives.
  • 1/2 cup shredded pecorino cheese Use Parmesan as a substitute if needed.
  • 1 cup grated parmesan cheese Nutritional yeast offers a dairy-free option.

Equipment

  • large skillet
  • Baking Dish

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the gluten-free pasta according to package instructions until just under al dente, about 1-2 minutes less than recommended time. Drain and set aside.
  3. Melt the butter in a large skillet over medium heat. Add minced garlic and sauté for 2-3 minutes, until fragrant.
  4. Whisk in gluten-free flour and cook for 2-3 minutes until it resembles wet sand.
  5. Gradually add half & half while whisking continuously to create a smooth sauce. Cook until slightly thickened, approximately 3-5 minutes.
  6. Stir in all your spices until fully combined.
  7. Add packed spinach to the skillet and allow it to wilt for 2-3 minutes. Mix in Boursin cheese and chopped artichokes.
  8. Reserve 1 cup of mixed cheeses as topping, then fold in remaining cheeses until melted and creamy.
  9. Combine cooked pasta with the cheese sauce, ensuring every noodle is thoroughly coated.
  10. Transfer the mixture to a baking dish; top with reserved cheese.
  11. Bake for 15-20 minutes or until golden and bubbly. Broil briefly for a crispy top.
  12. Allow to cool slightly before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Serve with a simple green salad or crusty garlic bread to balance the richness.

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