Best Spinach Artichoke Mac Cheese Recipe By Tasty Recipes

Lightened-Up Spinach and Artichoke Macaroni and Cheese image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

8 ounces whole-wheat elbow pasta
2 tablespoons unsalted butter
2 medium shallots, finely chopped (about 1/3 cup)
3 cloves garlic, finely minced
3 tablespoons all-purpose flour
1/2 cup skim milk
1/3 cup reduced-fat sour cream
1 cup lightly packed shredded part-skim mozzarella
2/3 cup lightly packed shredded low-fat Swiss cheese
1/4 cup lightly packed grated Parmesan
One 6-ounce bag baby spinach (about 6 heaping cups)
One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
Kosher salt and freshly ground black pepper

Steps:

Special equipment: a broiler-safe 2-quart baking dish
Position an oven rack at the center of the oven, and preheat the broiler.
Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

Spinach Artichoke Mac and Cheese image

Provided by AmyZoe

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

kosher salt, to taste
1 lb pasta shells
3 tablespoons butter, melted
2 tablespoons butter, plus more for greasing
4 tablespoons garlic cloves, minced
3 tablespoons all-purpose flour
3 cups milk (preferably whole)
fresh ground black pepper, to taste
8 ounces cream cheese, cut into cubes
3 cups shredded mozzarella cheese
1 1/2 cups freshly grated parmesan cheese, divided
20 ounces frozen chopped spinach, thawed and dained
30 ounces artichoke hearts, drained and chopped
1 cup panko breadcrumbs

Steps:

Preheat oven to 375. Butter a 9x13 inch baking dish.
In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.