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Spinach Artichoke Mac & Cheese

by Alvin Zhou • featured in Spinach And Artichoke 4 Ways

Ingredients

for 3 servings

  • 2 tablespoons
    butter
  • 2 cloves garlic, minced
  • 5 oz
    spinach (145 g)
  • 1 cup
    artichoke heart, drained (170 g)
  • 3 cups
    milk (720 mL)
  • 2 teaspoons
    kosher salt
  • 2 teaspoons
    black pepper, freshly ground
  • 2 cups
    elbow macaroni (200 g)
  • ¾ cup
    shredded cheddar cheese (75 g)
  • 3 cups
    shredded mozzarella cheese, divided (300 g)

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Preparation

  1. Preheat oven to 450°F (230°C).
  2. In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
  3. Slowly add the milk, salt, and pepper. Stir until milk is boiling.
  4. Add the macaroni, cooking until the milk coats the macaroni like a glaze.
  5. Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
  6. Sprinkle the remaining mozzarella on top.
  7. Bake for 7 minutes, until cheese is bubbly and golden brown.
  8. Enjoy!
 

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