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Spinach Artichoke Macaroni & Cheese

Irresistible Spinach Artichoke Macaroni & Cheese Delight

This Spinach Artichoke Macaroni & Cheese is a comforting dish combining gooey cheese, spinach, and artichokes, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz gluten-free pasta feel free to use whole wheat pasta for a healthier twist
For the Cheese Sauce
  • 1/4 cup unsalted butter can be substituted with olive oil for a dairy-free option
  • 2-3 cloves garlic, minced garlic powder works well if you prefer a milder taste
  • 1/4 cup 1:1 gluten-free flour regular all-purpose flour is a good alternative if gluten isn't a concern
  • 3 cups half & half, room temperature can use a blend of milk and cream or plant-based milk
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground nutmeg
  • 1/4 tsp smoked paprika
For the Veggies
  • 2 cups fresh spinach, packed frozen spinach can be used but must be thawed and drained
  • 12 oz marinated artichokes, drained and roughly chopped fresh artichokes can also be used if preferred
For the Creaminess
  • 5.3 oz block shallot & chive Boursin cheese any Boursin variety or cream cheese can work as a substitute
  • 2 1/2 cups shredded gruyère cheese mozzarella can be used for a milder flavor
  • 1/2 cup shredded pecorino cheese can be replaced with Parmesan if preferred
  • 1 cup grated parmesan cheese the finishing touch for flavor and a delicious crust

Equipment

  • Large pot
  • Deep Skillet
  • oven-safe baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the gluten-free pasta according to package instructions until just under al dente, about 6-8 minutes. Drain and set aside.
  3. Melt the unsalted butter in a deep skillet over medium heat and add the minced garlic, sautéing for 1-2 minutes until fragrant and golden.
  4. Whisk in the gluten-free flour, cooking for 2-3 minutes until it resembles wet sand.
  5. Gradually whisk in the half & half, stirring continuously until the sauce thickens, about 3-5 minutes.
  6. Stir in the assortment of spices, spinach, Boursin cheese, and chopped artichokes, until the spinach wilts and cheese melts smoothly.
  7. Gently fold in the shredded gruyère and pecorino cheeses until fully melted into the sauce.
  8. Add the cooked pasta to the cheese sauce, folding gently until every piece is coated.
  9. Pour the mixture into an oven-safe dish, spreading evenly and topping with reserved shredded cheese.
  10. Bake for 15-20 minutes until bubbly and golden brown; broil for an extra 2-3 minutes for a crispy top.
  11. Remove from the oven and let it cool slightly for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 22gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 1800IUVitamin C: 15mgCalcium: 350mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.

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