Spinach Artichoke Mac Cheese Recipe By Tasty

SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY

Spinach Artichoke Mac & Cheese Recipe by Tasty image

Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 cloves garlic, minced
5 oz spinach
1 cup artichoke heart, drained
3 cups milk
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups elbow macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese, divided

Steps:

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

Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams

LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE

Lightened-Up Spinach and Artichoke Macaroni and Cheese image

This lightened-up but still creamy version of macaroni and cheese is full of protein--an impressive 29 grams per serving-quite an accomplishment for a vegetarian meal. The whole-wheat pasta, spinach and artichoke hearts add their vitamin, mineral and fiber superpowers.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

Spinach Artichoke Mac and Cheese image

Who knew you could combine your favorite dip into a mac and cheese? This is heavenly. All your favorite comfort foods in the same dish. I skipped the salt because there's plenty in the other ingredients, but I've posted as written. Recipe courtesy of Laura Rege www.delish.com.

Provided by AmyZoe

Categories Macaroni And Cheese

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

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.

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