Spinach and Artichoke Mac and Cheese

Spinach and Artichoke Mac and Cheese

Mix up your mac with spinach and artichoke for a memorable side dish your loved ones will gobble up.

Ingredients

For the Mac and Cheese:

  • Macaroni pasta (dry): 200g
  • Butter: 30g
  • All-purpose flour: 30g
  • Milk: 500ml
  • Heavy cream: 100ml
  • Cheddar cheese (grated): 150g
  • Mozzarella cheese (grated): 100g
  • Parmesan cheese (grated): 50g
  • Garlic (minced): 2 cloves (about 6g)
  • Salt: 4g (½ tsp)
  • Black pepper: 1g (¼ tsp)
  • Ground nutmeg: 1g (¼ tsp, optional)

For the Spinach and Artichoke Filling:

  • Frozen spinach (thawed and drained): 150g
  • Canned artichoke hearts (drained and chopped): 200g
  • Cream cheese (softened): 100g
  • Garlic (minced): 1 clove (about 3g)
  • Lemon juice: 15ml (1 tbsp)
  • Olive oil: 10ml (2 tsp)

Step-by-Step Instructions

1. Preparing the Pasta

Step 1: Cook the Macaroni

  1. Bring a large pot of salted water to a boil. Add 200g of macaroni pasta and cook according to the package instructions, typically for about 8-10 minutes, until the pasta is al dente.
  2. Once cooked, drain the pasta and set it aside. You can drizzle a little olive oil over the pasta to prevent it from sticking together.

2. Making the Cheese Sauce

Step 1: Make the Roux

  1. In a large saucepan, melt 30g of butter over medium heat.
  2. Add 30g of all-purpose flour to the melted butter and stir constantly for 1-2 minutes to create a smooth roux. This helps thicken the sauce.

Step 2: Add Milk and Cream

  1. Slowly pour in 500ml of milk while whisking to prevent lumps from forming.
  2. Add 100ml of heavy cream to the saucepan. Continue whisking until the sauce starts to thicken, about 4-5 minutes.

Step 3: Add the Cheese

  1. Once the sauce is thickened, stir in 150g of grated cheddar cheese, 100g of grated mozzarella cheese, and 50g of grated Parmesan cheese.
  2. Stir until all the cheese has melted and the sauce is smooth.

Step 4: Season the Sauce

  1. Add 2 cloves of minced garlic (about 6g), 4g of salt, 1g of black pepper, and 1g of ground nutmeg (optional) to the cheese sauce.
  2. Stir to combine, and adjust the seasoning to taste. Set the sauce aside once it's smooth and creamy.

3. Preparing the Spinach and Artichoke Mixture

Step 1: Sauté the Garlic and Vegetables

  1. In a medium skillet, heat 10ml of olive oil over medium heat.
  2. Add 1 clove of minced garlic (about 3g) and sauté for 1-2 minutes until fragrant.
  3. Add the 150g of thawed and drained spinach to the skillet, and cook for another 3-4 minutes, stirring occasionally, until the spinach is fully heated through.
  4. Stir in the 200g of chopped canned artichoke hearts and cook for another 2-3 minutes until they’re warmed and well combined with the spinach.

Step 2: Add Cream Cheese and Lemon Juice

  1. Add 100g of softened cream cheese to the skillet and stir until it’s fully incorporated into the spinach and artichokes, creating a creamy mixture.
  2. Add 15ml of lemon juice (about 1 tablespoon) and stir to combine. The lemon juice adds brightness to balance the richness of the cream cheese.

4. Combining the Mac and Cheese

Step 1: Mix the Pasta with the Cheese Sauce

  1. Add the cooked and drained macaroni pasta to the saucepan with the cheese sauce. Stir to coat the pasta evenly with the creamy sauce.

Step 2: Add the Spinach-Artichoke Mixture

  1. Gently fold the prepared spinach and artichoke mixture into the macaroni and cheese. Stir carefully to ensure everything is well combined.

5. Serving and Enjoying

  1. Once everything is well combined, transfer the Spinach Artichoke Mac and Cheese to a serving dish.
  2. Garnish with extra Parmesan cheese or fresh herbs if desired.
  3. Serve immediately while hot and creamy for the ultimate comfort food experience.

6. Tips & Variations

  • Add Some Spice: For a bit of heat, add red pepper flakes or jalapeños to the spinach and artichoke mixture.
  • Make It Vegetarian: This dish is already vegetarian, but you can make it even heartier by adding more vegetables like mushrooms or bell peppers.
  • Gluten-Free Version: Use gluten-free pasta and substitute the flour with a gluten-free flour blend or cornstarch to make this recipe gluten-free.
  • Crunchy Topping: Add a crunchy topping by sprinkling panko breadcrumbs mixed with a bit of melted butter over the top and broiling the dish for a few minutes until golden brown.

Frequently Asked Questions (FAQs)

  1. Can I use fresh spinach instead of frozen?

    • Yes, you can use fresh spinach. Just sauté it in a little olive oil until it wilts, and drain any excess liquid before using it in the recipe.

  2. Can I make this ahead of time?

    • Yes, you can prepare the mac and cheese and store it in the fridge for up to 2 days. When ready to serve, reheat it on the stove or in the oven, adding a little extra milk or cream to maintain its creamy texture.

  3. Can I use different types of cheese?

    • Absolutely! You can substitute the mozzarella or cheddar with other cheeses like gouda, fontina, or even a smoked cheese for added flavor.

  4. How do I make this dish dairy-free?

    • To make a dairy-free version, use dairy-free cheese and milk alternatives such as almond milk or oat milk. You can also use plant-based cream cheese.

  5. Can I freeze this mac and cheese?

    • Yes, you can freeze the dish. Just make sure to cool it completely, then store it in an airtight container. Reheat in the oven or on the stovetop, adding a little milk to restore the creaminess.

  6. Can I add protein to this dish?

    • Yes, adding grilled chicken, bacon, or sausage can enhance the dish. Simply fold the protein into the mac and cheese mixture before serving.
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