Spinach-Artichoke Macaroni and Cheese
By Jessica RudolphPublished on December 17, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
1 tablespoon extra-virgin olive oil 3 garlic cloves, minced5 ounces (5 cups) baby spinach, chopped coarse1½ cups water 1 cup whole milk 8 ounces (2 cups) elbow macaroni ¼ teaspoon table salt 1 cup marinated artichoke hearts, chopped4 ounces American cheese, shredded (1 cup)½ teaspoon pepper 4 ounces extra-sharp cheddar cheese, shredded (1 cup)1½ ounces Parmesan cheese, shredded (½ cup)
Before You Begin
Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese. Use the large holes of a box grater to shred the Parmesan.
Instructions
- Heat oil in large saucepan over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 2 to 3 minutes. Transfer spinach to bowl and set aside.
- Bring water and milk to boil in now-empty saucepan over high heat. Stir in macaroni and salt and reduce heat to medium-low. Cook, stirring frequently, until macaroni is slightly past al dente, 6 to 8 minutes. Add artichokes, American cheese, and pepper and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir in cheddar and Parmesan until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.
- Add spinach to macaroni and stir until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Serve.
Time
45 minutesYield
Serves 4Ingredients
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
5 ounces (5 cups) baby spinach, chopped coarse
1½ cups water
1 cup whole milk
8 ounces (2 cups) elbow macaroni
¼ teaspoon table salt
1 cup marinated artichoke hearts, chopped
4 ounces American cheese, shredded (1 cup)
½ teaspoon pepper
4 ounces extra-sharp cheddar cheese, shredded (1 cup)
1½ ounces Parmesan cheese, shredded (½ cup)
Ingredients
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
5 ounces (5 cups) baby spinach, chopped coarse
1½ cups water
1 cup whole milk
8 ounces (2 cups) elbow macaroni
¼ teaspoon table salt
1 cup marinated artichoke hearts, chopped
4 ounces American cheese, shredded (1 cup)
½ teaspoon pepper
4 ounces extra-sharp cheddar cheese, shredded (1 cup)
1½ ounces Parmesan cheese, shredded (½ cup)
Ingredients
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
5 ounces (5 cups) baby spinach, chopped coarse
1½ cups water
1 cup whole milk
8 ounces (2 cups) elbow macaroni
¼ teaspoon table salt
1 cup marinated artichoke hearts, chopped
4 ounces American cheese, shredded (1 cup)
½ teaspoon pepper
4 ounces extra-sharp cheddar cheese, shredded (1 cup)
1½ ounces Parmesan cheese, shredded (½ cup)
Why This Recipe Works
Sautéed fresh baby spinach and marinated artichoke hearts added the iconic flavor of spinach-artichoke dip to classic macaroni and cheese. American cheese kept the cheese sauce creamy and velvety, not gritty or greasy.
Before You Begin
Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese. Use the large holes of a box grater to shred the Parmesan.
Instructions
- Heat oil in large saucepan over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 2 to 3 minutes. Transfer spinach to bowl and set aside.
- Bring water and milk to boil in now-empty saucepan over high heat. Stir in macaroni and salt and reduce heat to medium-low. Cook, stirring frequently, until macaroni is slightly past al dente, 6 to 8 minutes. Add artichokes, American cheese, and pepper and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir in cheddar and Parmesan until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes.
- Add spinach to macaroni and stir until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Serve.
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