Spinach Artichoke Mac and Cheese

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.

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.

Mac and Cheese is one of my family’s favorite foods. We make it often as it is so easy and so delicious! I love to swap out flavors and change it up so it doesn’t feel overdone and keep the kiddos on their toes ;)

Spinach and artichoke is one of my favorite savory flavor combinations. This dip tastes like Spinach Artichoke Dip but in dinner form. This meal is cheesy, creamy and fully of flavor!

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.

5.0 from 2 reviews
Spinach Artichoke Mac and Cheese
 
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.
Author:
Ingredients
  • 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)
Instructions
  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.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dinner

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Comments

  1. Kathi

    Fresh or frozen spinach?

  2. Melissa M. Amatrudo

    5

    I fixed this for supper tonight and it is delicious! Hubby likes better than regular mac n cheese. Can't wait to try the leftovers, thank you for another yummy recipe!

  3. Stephen

    5

    I made this for dinner yesterday and it was an instant hit at our house. My wife took some for lunch today and she called from work to tell me that the leftovers were even better than the original. This recipe has gone directly to the list of choices in my Menu Planner...it's a definite keeper.

  4. Pat

    Your 1/4 teaspoon of Cheyene should be Cayanne Pepper, should it not? Spinach should be defrosted and squeezed of juice or just raw fresh spinach?

    1. Chef in Training

      yes thank you. Auto correct is crazy sometimes. And I used fresh spinach :)