Spinach Artichoke Mac and Cheese
Author: Nikki
This Spinach Artichoke Mac and Cheese is full of flavor and is loaded with cheesy creamy goodness. This is a fun spin off from the classic spinach artichoke dip and will be a dinner that the whole family will love.
  • ½ pound cooked elbow macaroni noodles
  • 8 ounces cream cheese, softened
  • 2¾ cups grated mozzarella (divided)
  • 1 cup Parmesan cheese
  • 2 cups heavy cream
  • 4 ounces chopped green chilies
  • 1½ cups chopped spinach
  • 1½ cups chopped artichoke hearts
  • 1½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon lemon juice
  • ¼ cup milk (if necessary)
  1. Preheat oven to 350 degrees F.
  2. Spray 9x13 baking dish with cooking spray.
  3. In a large bowl mix cream cheese, 2 cups mozzarella, and Parmesan cheese.
  4. Stir in heavy cream and green chilies. Add spinach, artichokes, salt, pepper, cayenne pepper, Worcestershire sauce, and lemon juice.
  5. The milk ingredient is optional if you need it. I sometimes add a little bit more milk if it seems dry. Remember, pasta absorbs the moisture so its better to have it a bit runnier than you think it should be.
  6. Add artichokes mixture to noodles and spread in a 9x13 baking dish.
  7. Bake for 40 minutes or until hot all the way through.
  8. Sprinkle remaining cheese over mac and cheese and return to the oven for 5 more minutes.
Recipe by Chef in Training at https://www.chef-in-training.com/spinach-artichoke-mac-and-cheese/