Name: Spinach-Artichoke Mac and Cheese Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 8 oz Elbow macaroni; 2 cups Fresh spinach (chopped); 1 cup Canned artichoke hearts (drained and chopped); 2 cups Mozzarella cheese (shredded); 1 cup Cheddar cheese (shredded); 2 cups Milk; 1/4 cup All-purpose flour; 1/4 cup Butter; 2 cloves Garlic (minced); 1/2 teaspoon Onion powder; 1/2 teaspoon Garlic powder; to taste Salt and pepper; 1/2 cup Bread crumbs; 1/4 cup Grated Parmesan cheese

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If you love the rich, creamy comfort of classic mac and cheese but want to add a fresh, savory twist, this Spinach-Artichoke Mac and Cheese Bake is the answer to your cravings. This dish takes the beloved macaroni and cheese to new heights by incorporating tender spinach and tangy artichoke hearts, melting mozzarella and cheddar, and a crunchy breadcrumb topping that will have everyone asking for seconds. It’s a delightful crowd-pleaser that sneaks in some greens without sacrificing any cheesy goodness.

Why Spinach-Artichoke Mac and Cheese Bake is Worth Your Time

This Spinach-Artichoke Mac and Cheese Bake combines the creamy indulgence of mac and cheese with the vibrant flavors of spinach and artichokes. It’s an excellent way to sneak some veggies into your meal without feeling like you’re missing out. The combination of mozzarella and cheddar provides a wonderful balance of gooey stretch and sharp flavor, while the Parmesan breadcrumb topping adds texture and a bit of nutty depth.

Whether you’re making dinner for the family, bringing a dish to a potluck, or simply craving a cozy night in, this dish delivers on comfort and flavor. Plus, it’s surprisingly easy to prepare, making it accessible for cooks of all skill levels. If you’re a fan of recipes like Creamy Spinach Artichoke Tortellini Bake or crave a cheesy vegetable combo like in Roasted Broccoli Cheddar Macaroni, this recipe will quickly become a staple in your kitchen.

Ingredient Notes

Elbow macaroni (8 oz): The classic shape for mac and cheese, elbow macaroni holds the cheese sauce beautifully.
Fresh spinach (2 cups, chopped): Adds a fresh, slightly earthy flavor and vibrant green color. Be sure to chop it finely for even distribution.
Canned artichoke hearts (1 cup, drained and chopped): Brings a tangy, tender bite that pairs perfectly with the creamy cheese sauce.
Mozzarella cheese (2 cups, shredded): Provides gooey meltiness and a mild, milky flavor that complements sharper cheddar.
Cheddar cheese (1 cup, shredded): Adds sharpness and depth to the cheese sauce.
Milk (2 cups): Whole milk works best to create a rich, creamy sauce.
All-purpose flour (1/4 cup): Used to thicken the cheese sauce into a luscious béchamel base.
Butter (1/4 cup): Adds richness and is the fat needed to make the roux with flour.
Garlic (2 cloves, minced): Infuses the sauce with aromatic depth.
Onion powder (1/2 teaspoon) and garlic powder (1/2 teaspoon): Enhance savory flavor without overpowering the dish.
Salt and pepper: Essential for seasoning the sauce and pasta perfectly.
Bread crumbs (1/2 cup): For a crunchy, golden topping that contrasts the creamy interior.
Grated Parmesan cheese (1/4 cup): Adds a salty, nutty crunch on top.

Gear Up: What to Grab

A large pot for boiling macaroni
A colander to drain pasta
A medium saucepan for the cheese sauce
A wooden spoon or whisk to stir the sauce
A 9×13-inch baking dish for assembling and baking
Measuring cups and spoons for precise ingredient amounts
A cheese grater if shredding your own cheese
A sharp knife and cutting board for chopping spinach and artichokes

How to Prepare Spinach-Artichoke Mac and Cheese Bake

Step 1: Cook the Macaroni

Bring a large pot of salted water to a boil. Add the 8 ounces of elbow macaroni and cook according to package instructions until just al dente—usually about 7 to 8 minutes. Drain the pasta and set it aside. Don’t overcook here, as the pasta will continue to cook in the oven.

Step 2: Prepare the Cheese Sauce

In a medium saucepan, melt the 1/4 cup butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Sprinkle in the 1/4 cup all-purpose flour and whisk continuously for 2 minutes to form a roux. This step cooks out the raw flour taste and thickens the sauce.

Step 3: Add Milk and Seasoning

Gradually pour in the 2 cups of milk, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Stir in the onion powder, garlic powder, salt, and pepper to taste.

Step 4: Melt in the Cheeses

Lower the heat to medium-low and add the shredded mozzarella and cheddar cheese to the sauce. Stir until completely melted and smooth. Remove from heat.

Step 5: Combine Pasta, Spinach, and Artichokes

In a large mixing bowl, combine the cooked macaroni, chopped fresh spinach, and chopped canned artichoke hearts. Pour the cheese sauce over the mixture and stir gently to combine evenly.

Step 6: Assemble the Bake

Preheat your oven to 350°F (175°C). Transfer the cheesy pasta mixture into a greased 9×13-inch baking dish, spreading it out evenly.

Step 7: Prepare the Topping

In a small bowl, mix together the bread crumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the mac and cheese.

Step 8: Bake to Golden Perfection

Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.

Step 9: Let it Rest and Serve

Remove from the oven and let the Spinach-Artichoke Mac and Cheese Bake rest for 5 minutes before serving. This helps the sauce thicken slightly for easier serving.

Seasonal Spins

Swap fresh spinach with kale or Swiss chard for a heartier green during colder months.
Add sun-dried tomatoes for a burst of summer sweetness and tang.
Stir in roasted red peppers or caramelized onions for extra depth of flavor.
Top with toasted pine nuts or chopped walnuts for a crunchy, nutty finish.
Incorporate a pinch of smoked paprika or red pepper flakes for a subtle smoky heat.

Things That Go Wrong

Sauce too thin: If your cheese sauce doesn’t thicken, it may be due to insufficient cooking of the roux or adding milk too quickly. Whisk continuously, and allow more time for thickening.
Clumpy sauce: Adding cold milk suddenly can cause lumps. Slowly add milk while whisking to keep sauce smooth.
Overcooked pasta: Avoid mushy results by cooking macaroni just until al dente before baking.
Topping burns before cheese bubbles: Cover loosely with foil halfway through baking if topping browns too fast.
Spinach watery: Fresh spinach can release water. Chop and add it directly without washing again after chopping to minimize excess moisture.

Store, Freeze & Reheat

Leftover Spinach-Artichoke Mac and Cheese Bake stores beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes.

For freezing, portion the bake into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. You may want to add a splash of milk or sprinkle extra cheese on top before warming to refresh the creamy texture.

Ask the Chef

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and squeeze out as much excess water as possible before adding it to avoid a watery bake.

What’s the best cheese combination for this dish?

Mozzarella and cheddar create a perfect balance of melt and flavor. Feel free to experiment with gouda or Monterey Jack for a twist.

Can I make this recipe vegan or dairy-free?

Substitute plant-based milk and vegan cheese alternatives, and use dairy-free butter to adapt this recipe. Keep in mind texture and flavor may vary slightly.

How do I get a crunchy topping without breadcrumbs?

Panko breadcrumbs work great for extra crunch, or try crushed cornflakes or nuts for a gluten-free option.

Weekend Projects

Creamy Spinach Artichoke Tortellini Bake – A delicious pasta bake with a similar flavor profile but a fun twist with tortellini.
Roasted Broccoli Cheddar Macaroni – Another cheesy comfort food perfect for broccoli lovers.
Homemade Breadcrumbs – Learn how to make your own crunchy topping from leftover bread.
Perfect Baked Macaroni Cheese – Master the classic baked mac and cheese before adding your special ingredients.

Make It Tonight

Ready to dive into a bowl of cheesy, veggie-packed comfort? This Spinach-Artichoke Mac and Cheese Bake is a perfect weeknight dinner that comes together quickly with pantry staples and fresh ingredients. The creamy sauce coats every noodle, the spinach and artichokes add delightful bursts of flavor and nutrition, and the crispy topping seals the deal. Pair it with a simple green salad or some crusty bread, and you’ve got a meal that feels like a warm hug on a plate. Don’t forget to preheat your oven and get your gear ready—you’re just a few easy steps away from a dinner that will have everyone smiling around the table.

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