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One Pot Baked Spinach and Artichoke Mac and Cheese.

You know those fallback recipes? The ones you make over and over again? Well, this One Pot Baked Spinach and Artichoke Mac and Cheese is mine. It’s the easiest and best mac-and-cheese recipe. It uses just one pot, and the ingredients and methods are simple. My trick is to first boil the pasta in just enough water to start the cooking process, then add milk and cream cheese. That means there’s no boiling and draining the pasta, and no fussing around with making a roux either. Plus the cream cheese creates a light and creamy sauce without having to add any additional flour-like in a béchamel.

What’s really great about this recipe is just how adaptable it is. When my brothers are around, I omit the veggies, but I include a few chipotle peppers in adobo, and I use half pepper jack and half cheddar cheese. It’s one of their favorites!

Looking for other easy one pot pastas? Here are my favorites: 

One Pot Creamy French Onion Pasta Bake

Slow Cooker Saucy Sunday Bolognese Pasta

One Pot Creamy Cauliflower Mac and Cheese

Lastly, if you make this One Pot Baked Spinach and Artichoke Mac and Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Pot Baked Spinach and Artichoke Mac and Cheese

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 817 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
    2. In a large saucepan, bring 4 cups of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, for 8 minutes. Stir in the milk and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 5 minutes more.
    3. Remove the pan from the heat and stir in 2 cups of the cheddar and 3 tablespoons of the butter. Season with salt, pepper, and cayenne. Stir in the spinach and artichokes. If the sauce feels too thick, add ¼ cup of milk or water to thin it.
    4. Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup of cheddar.
    5. In a medium bowl, stir together the crackers, the remaining 3 tablespoons of butter, and the garlic powder. Sprinkle the crumbs evenly over the mac and cheese.
    6. Bake until the sauce is bubbling and the crumbs are golden, about 20 minutes. Let cool for 5 minutes and serve. Store any leftovers refrigerated in an airtight container for up to 3 days.


Note: Have a little extra milk or water on hand. Once you’ve added everything, you can decide whether you’re happy with the consistency. If you need to thin the sauce out a bit, simply add more liquid.
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  1. I’m making this tonight & I’m so nervous about cooking one pound of pasta in 4 cups of water for 8 minutes. I don’t understand how that is going to work.😱 Is it a typo?

  2. 5 stars
    My mom and I just love all of your recipes! I had a favorite things exchange with my girlfriends and I gave them your cookbooks. My friend made this dish for our last book club and it was delicious. Everyone is a big fan and we are so thankful to have your inspiration. I make your pizza dough once a week and we just tried the chocolate banana yogurt treats. HBH and “our girl Tieghan” never lets us down, thank you for sharing your gift with us!

    1. Hi Sheri,
      Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:) Thanks for your kind message! xT

  3. 5 stars
    I just discovered your beautiful cookbooks and I look forward to trying many of your recipes. This was my first: I found it simple and clear, and the results are delicious. I grated 3 cups of a cheddar-gruyere blend from Trader Joe’s and used their light cream cheese and 2% milk (and all the butter you specified) and it is still decadent. (Being lazy, I chopped the artichokes right in the jar, which saved me from washing another bowl.) Thanks for this, and for the many other tasty things to come!

    1. Hey Lauren,
      Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT

      1. 5 stars
        Best Mac & Cheese ever! 1st recipe I’ve tried of yours, & looking forward to buying your cookbook.

        1. Hi Mary,
          Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT

    1. Hey Emilie,
      Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx

  4. 2 stars
    I followed the recipe exactly and it turned out super dry. No creamy sauce left. It was dry pasta and chucks of artichoke with crunchy crackers. What did I do wrong?

    1. Hi Abbi,
      Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues. What kind of pasta did you use? Did you follow the note for the liquid? Did you cook the pasta first? Let me know how I can help! x