I'm almost always searching for ways to spice up my mac n' cheese. Since the simplest version is delicious anyway, there's nothing wrong with adding your favorite ingredients and flavor combinations to make it a dish worthy of the gods. 

This is a pasta version of a popular appetizer. By packing in extra flavor, adding a few crunchy breadcrumbs to the mix, and broiling in the oven, this will surely become a favorite weeknight dish. The best part? It's quick to make and you only need one pot! 

Spinach Artichoke Mac N’ Cheese

Ways to make this your own

  • I like a good solid white cheddar cheese. There's nothing wrong with trying a different kind or going with a mixture here. Just make sure the mixture will produce a flavor you're satisfied with.

  • I like adding some cayenne for a little heat, but feel free to omit and/or add whatever herbs/spices you like in your pasta that you think will go well here.

  • I use marinated artichokes here because I prefer the flavor. You can substitute with canned if you can't find them, or frozen artichokes. If you go with the frozen option, give them a little more time to warm in the pot before taking off the heat.

Ingredients:

  • 2 Tbsp olive oil

  • 3 cloves garlic, minced

  • 5 cups spinach, chopped

  • kosher salt

  • 1 1/2 cups water

  • 1 1/2 cups plant-based milk

  • 2 1/2 cups macaroni pasta (or similar-sized pasta)

  • pepper

  • 1 cup marinated artichokes, drained and chopped into bite-sized pieces

  • 1/4 tsp cayenne pepper

  • 2 1/2 cups cheddar cheese (or plant-based cheddar), divided

  • 3/4 cup Parmesan (or vegan Parmesan) cheese, grated

  • 4 Tbsp plant-based butter

  • 2/3 cup panko breadcrumbs

Directions:

Heat the olive oil in a Dutch oven or other broil-safe pan over medium heat. Add the garlic and stir for a minute, or until fragrant (about 30 seconds). Add the spinach in batches, waiting until the first batch has wilted before adding the rest. Lightly salt. Remove from the pan and reserve for later.

Add the water and milk into the now-empty pan. Let come to a boil and then add your pasta, one tsp kosher salt, and pepper. Turn the heat to low, and stir the pasta frequently so it doesn’t stick to the bottom of the pan. Cook until the pasta has soaked in most of the liquid (about 7-9 minutes).

Add the artichokes and the cayenne pepper. Stir until it’s mixed in, and let cook for two to three more minutes, just long enough to heat the artichokes. Add 2 cups of the cheddar cheese and the Parmesan. Take off the heat. Stir until all the cheese has melted and everything is starting to look delicious. Add the spinach back to the pan.

Dot the butter around the pasta. Sprinkle the panko breadcrumbs over everything, then add the remaining cheese. Broil in the oven for 3 to 5 minutes, or until the cheese is fully melted and just beginning to bubble and brown in a few spots. Serve, and enjoy!

Want to make it healthier? Try oat milk and chickpea noodles, like I did here. The flavor is just as amazing!