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)
- Preheat oven to 350 degrees F.
- Spray 9x13 baking dish with cooking spray.
- In a large bowl mix cream cheese, 2 cups mozzarella, and Parmesan cheese.
- Stir in heavy cream and green chilies. Add spinach, artichokes, salt, pepper, cayenne pepper, Worcestershire sauce, and lemon juice.
- 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.
- Add artichokes mixture to noodles and spread in a 9x13 baking dish.
- Bake for 40 minutes or until hot all the way through.
- 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/
3.4.3177