Spinach Artichoke Mac and Cheese

Let me tell you something about mac and cheese. It’s the ultimate comfort food. But sometimes you want to sneak in some greens and make it feel a little more grown-up. This Spinach Artichoke Mac and Cheese is exactly that.

We’re talking tender pasta shells smothered in a creamy, cheesy sauce made with milk, heavy cream, cream cheese, and sharp cheddar. Loaded with fresh spinach and tangy marinated artichokes. Topped with a buttery, crispy panko-parsley crust.

It’s everything you love about classic mac and cheese plus spinach and artichokes. The spinach wilts into the creamy sauce. The artichokes add tangy, briny pops of flavor. The panko topping adds crunch. And the cheese pulls apart in strings with every bite.

Forty-five minutes. A pot on the stove, then a casserole dish in the oven. And you’ve got a meal that’s perfect for weeknight dinners, potlucks, or when you just need some serious comfort food.

Let’s make some mac and cheese.

Try my Broccoli Mac and Cheese recipe.

Why You’ll Love the Recipe

• Creamy, cheesy, comforting. Everything you want in mac and cheese.
• Hidden veggies. Spinach and artichokes make it feel fancy.
• Tangy artichokes + sharp cheddar. Perfect flavor combo.
• Crispy panko topping. Buttery, crunchy, golden.
• One pot, then a casserole dish. Minimal cleanup.
• Kid friendly. They’ll love the cheese. They won’t notice the spinach.
• Great for potlucks. Holds up well. Crowd pleaser.
• Better than boxed. And you know exactly what’s in it.

Try my Baked Mac and Cheese with Lager recipe.

What You’ll Need to Make

You’ll need a large pot for pasta, a 3-quart casserole dish (lightly greased), a small bowl for the topping, a cutting board and knife, a colander, a spatula or wooden spoon, and a measuring cup.

Ingredients (Serves 4):

For the pasta and sauce:

• 12 oz. small dry pasta (shells, elbows, mini penne, or ditalini)
• 1 cup milk
• ½ cup heavy cream
• 8 oz. cream cheese (1 pack, room temperature)
• 2 cups baby spinach, roughly chopped
• 8 oz. (1 jar) marinated artichokes, roughly chopped
• 1½ cups shredded cheddar cheese
• Sea salt and black pepper, to taste

For the panko topping:

• 1 cup panko breadcrumbs
• 2 tbsp. melted butter
• 1 tsp. garlic powder
• ¼ cup fresh parsley, chopped

Nutrition per serving (estimated): Energy: ~850 kcal | Carbs: 70g | Protein: 28g | Fat: 50g

Recipe Keys: Comfort Food, Vegetarian, Kid Friendly, Potluck Favorite, Meal Prep Friendly, Freezer Friendly

Try my Baked Mac and Cheese with Lager recipe.

What You’ll Need to Do

Alright, let’s make mac and cheese that’s creamy, cheesy, and packed with spinach and artichokes.

1| First, preheat your oven to 400°F (200°C). Lightly grease a 3-quart casserole dish and set aside.

2| While the oven preheats, cook the pasta. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 1-2 minutes less than the package directions. (It will continue cooking in the oven.)

3| When the pasta is finished cooking, reserve ½ cup of the cooking water and set aside. Drain the pasta do not rinse.

4| Return the pasta to the cooking pot. Add the reserved cooking water, milk, heavy cream, and cream cheese. Stir gently until the cream cheese melts into a smooth sauce.

5| Add the chopped spinach, chopped artichokes, and shredded cheddar cheese. Stir to combine. Season with salt and black pepper to taste.

6| Transfer the mac and cheese to the prepared casserole dish. Spread it evenly.

7| Make the panko topping. In a small bowl, stir together the panko breadcrumbs, melted butter, garlic powder, and fresh parsley.

8| Sprinkle the panko topping over the casserole.

9| Bake for 10-15 minutes, until the pasta is hot and bubbly and the topping is golden brown.

10| Remove from the oven. Let it cool for 5 minutes before serving.

11| Serve immediately. Scoop into bowls. Enjoy every creamy, cheesy, crunchy bite.

12| Eat with a fork. Get some pasta, some cheese pull, and some crispy topping in every bite.

Try my Sausage and Sweet Potato Skillet recipe.

Easy Ingredient Swaps

• No small pasta? Use any short pasta rotini, fusilli, or farfalle.
• No heavy cream? Use all milk (1½ cups total). The sauce will be lighter.
• No cream cheese? Use 4 oz. mascarpone or ½ cup sour cream.
• No fresh spinach? Use frozen chopped spinach (thaw and squeeze dry).
• No marinated artichokes? Use canned artichoke hearts in water (drain well).
• No cheddar? Use Monterey Jack, Gouda, or a mix.
• No panko? Use regular breadcrumbs or crushed crackers.
• Add protein: Add 1 cup cooked shredded chicken or chopped ham.

Try my Potato, Sausage and Broccoli Breakfast Casserole recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes to the sauce. Use pepper jack cheese.
• Bacon version: Add 4 slices cooked bacon, crumbled, to the sauce.
• Chicken version: Add 1 cup shredded rotisserie chicken.
• Mushroom version: Add 4 oz. sautéed mushrooms with the spinach.
• Sun-dried tomato version: Add ¼ cup chopped sun-dried tomatoes.
• Cajun version: Add 1 tsp Cajun seasoning to the sauce.
• Low carb version: Use cauliflower instead of pasta (parboil first).

Try my Juicy Skillet Pork Chops recipe.

Some Helpful Tips

• Cook pasta 1-2 minutes less than al dente. It will continue cooking in the oven. Mushy pasta is sad pasta.
• Reserve pasta water before draining. The starchy water helps the sauce come together smoothly.
• Don’t rinse the pasta. The starch helps the sauce cling to the noodles.
• Use room temperature cream cheese. Cold cream cheese won’t melt smoothly. Let it sit out for 30 minutes before starting.
• Don’t overbake. 10-15 minutes is plenty. The sauce can curdle or separate if baked too long.
• Let it rest for 5 minutes before serving. The sauce thickens slightly and holds its shape better.

Some Budget-Friendly Tips

• Pasta is cheap. Buy a box. Store brand is fine.
• Cream cheese and cheddar on sale. Watch for sales. Buy in bulk and freeze cheese.
• Frozen spinach is cheaper than fresh. Use 1 cup frozen chopped spinach (thawed and squeezed dry).
• Canned artichokes are cheaper than marinated. Drain and rinse. Add a splash of lemon juice for tang.
• Panko in bulk. Buy a box. It lasts forever. Store in a sealed container.
• Make a double batch. Twice the mac and cheese. Same amount of work. Freeze half.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for dinner.
• As a side dish. Serve alongside grilled chicken or steak.
• For a potluck. Make a double batch. Use a 9×13 baking dish.
• For kids. They’ll love the cheesy goodness. They won’t notice the spinach.
• For meal prep. Portion into containers. Reheat for lunch all week.
• With a side salad. A simple green salad with lemon vinaigrette cuts through the richness.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The flavors actually get better on day 2.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. The texture of the sauce may change slightly, but the flavor remains excellent.

Reheating:

• Microwave: 2-3 minutes per portion. Add a splash of milk if dry.
• Oven (best): 350°F for 10-15 minutes, covered with foil. Uncover for last 5 minutes to re-crisp topping.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I love classic mac and cheese. But sometimes you want something a little more exciting, a little more grown-up, a little more “wow.” This Spinach Artichoke Mac and Cheese is that.

Tender pasta shells. Creamy sauce with milk, heavy cream, cream cheese, and sharp cheddar. Fresh spinach. Tangy marinated artichokes. A buttery, crispy panko-parsley topping.

Forty-five minutes. Creamy, cheesy, comforting, and loaded with veggies.

Make it for a weeknight dinner. Make it for a potluck. Make it for when you need serious comfort food.

However you serve it, you’re getting a mac and cheese that’s anything but boring.

Now go shred some cheese.

~ Danny Davis

P.S. If you try the spicy version with pepper jack and red pepper flakes, let me know. That’s my go-to upgrade. The heat with the creamy cheese and tangy artichokes? Perfect balance.

Hi, I'm Danny thanks for visiting my website, find us on Pinterest, here.

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Spinach Artichoke Mac and Cheese

Spinach artichoke mac and cheese with creamy cheddar sauce and crispy panko topping. 45 minutes. Vegetarian. Serves 4.

Author: Danny Davis Cuisine: American Courses: Dinner Recipe Keys: M Meal Prep V Vegetarian

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 4

What you'll need..

Servings

• 12 oz small dry pasta such as shells, elbows, mini penne or ditalini
• 1 cup milk
• ¹⁄₂ cup heavy cream
• 8 oz cream cheese (1 pack at room temperature)
• 2 cup baby spinach (roughly chopped)
• 8 oz 1 jar marinated artichokes (roughly chopped)
• 1-¹⁄₂ cup shredded cheddar cheese
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• ¹⁄₄ cup fresh parsley (chopped)
• 1 tsp garlic powder
• sea salt and black pepper (to taste)

What you'll need to do...

1. Preheat the oven to 400°F (200°C). Lightly grease a 3-quart casserole dish and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook the pasta according to package directions, reducing the cooking time by 1–2 minutes less than al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta. Do not rinse.
3. Return the drained pasta to the pot. Add the reserved cooking water, milk, heavy cream, and cream cheese. Stir gently until the cream cheese has melted and the sauce is smooth.
4. Add the chopped spinach, chopped artichokes, and shredded cheddar cheese. Stir to combine. Season with salt and black pepper to taste.
5. Transfer the mixture to the prepared casserole dish.
6. In a small bowl, combine the panko breadcrumbs, melted butter, garlic powder, and fresh parsley. Sprinkle the panko topping evenly over the casserole.
7. Bake for 10–15 minutes, until the pasta is hot and bubbly and the topping is golden brown. Serve immediately.
   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 850kcal

% Daily Value *

Total Fat 50g77%

Saturated Fat 30g150%

Cholesterol 150mg50%

Sodium 980mg41%

Total Carbohydrate 70g24%

Dietary Fiber 5g20%

Sugars 8g

Protein 28g57%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Approximate Glycemic Index (GI): 55–60 (medium)

Approximate Glycemic Load (GL) per serving: 38–42 (high)

Note: This recipe has high carbohydrate content (70g per serving) with 5g of fiber from pasta, spinach, and artichokes, resulting in approximately 65g of net carbs. The main carb sources are pasta (medium GI, refined flour), milk (low GI), and small amounts from artichokes and spinach (very low GI). The high protein (28g) and fat (50g) help lower the overall glycemic response. For a lower GL version, use whole wheat pasta (higher fiber, lower GI), reduce pasta to 3 oz per serving, or serve over steamed vegetables. For context, pure glucose has a GI of 100.

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