Name: Spinach-Artichoke Macaroni and Cheese
Total time: 45 min
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.