Spinach And Artichoke Mac And Cheese Recipes

20-MINUTE SPINACH AND ARTICHOKE MACARONI & CHEESE

Steps:

• Bring a pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain.
• Stir together cooked pasta shells, milk, butter and cheese packet. Stir in cream cheese until smooth.
• Fold in spinach and artichokes. Top with panko crumbs.

LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE

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 & CHEESE RECIPE BY TASTY

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!

SPINACH MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
• Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
• Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

ARTICHOKE MAC AND CHEESE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, shake flour and 1/2 cup milk in covered jar until blended; pour into medium microwaveable bowl. Stir in remaining milk and garlic. Microwave on HIGH 1 min.; stir. Microwave additional 1 to 2 min. or until slightly thickened, stirring every 30 sec. Gradually add to cream cheese spread in large bowl, stirring after each addition until cream cheese is completely melted and mixture is well blended. Add artichokes, spinach and 1/4 cup Parmesan; mix lightly.
• Drain pasta. Add to artichoke mixture; mix well. Spoon half into 2-qt. casserole sprayed with cooking spray; sprinkle with 1 cup shredded cheese. Repeat layers. Top with combined bread crumbs and remaining Parmesan.
• Bake 30 to 35 min. or until pasta mixture is heated through and top is golden brown.

SPINACH ARTICHOKE MAC AND CHEESE

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.

SPINACH AND ARTICHOKE MAC AND CHEESE

Steps:

• Preheat oven to 350ºF.
• Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta inches Cook to al dente according to package directions. Drain the pasta and reserve.
• While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
• Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
• Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
• Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

SPINACH AND ARTICHOKE DIP MAC 'N' CHEESE

Steps:

• Position an oven rack in the center of the oven and preheat the broiler.
• Bring a large pot of water to a boil and cook the macaroni according to the package instructions. Reserve 3/4 cup of the cooking water, then drain the macaroni and set aside.
• 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 cook, whisking 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 macaroni water and cook, whisking constantly, until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the Swiss cheese, sour cream, 2/3 cup of the mozzarella 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, macaroni, lemon zest, 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, then sprinkle over the macaroni. Broil until golden and bubbly, about 2 minutes.