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One Pot Baked Spinach and Artichoke Mac and Cheese.
Half Baked Harvest At Home
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Ingredients
- Salted butter
- Short-cut pasta
- Whole milk
- Package of cream cheese
- Shredded sharp cheddar cheese
- Kosher salt and ground pepper
- Ground cayenne pepper
- Fresh baby spinach
- Marinated artichokes
- Ritz crackers
- Garlic powder
Kitchen Supplies
- 9×13 inch baking dish
- Large saucepan
- Medium mixing bowl
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!
Ingredients
- 6 tablespoons salted butter, at room temperature, plus more for greasing
- 1 (1-pound) box short-cut pasta, such as macaroni
- 2 cups whole milk , (see Note)
- 1 (8-ounce) package cream cheese, cubed
- 3 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground pepper
- Ground cayenne pepper
- 2 cups packed fresh baby spinach, chopped
- 1 (8-ounce) jar marinated artichokes, drained and roughly chopped
- 1½ cups crushed Ritz crackers (about 1 sleeve), (about 1 sleeve)
- ¾ teaspoon garlic powder
Instructions
- 1. Preheat the oven to 375 degrees F. Grease a 9×13 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This was delicious and I made it ahead. The night before I followed instructions through #4 (not adding the Ritz topping yet). The next day, I brought it up to a warm temp by putting it in the oven at 200 degrees for a bit. Then I added the cracker topping and baked for 20 mins at 375 as it says in the recipe. Will make again! Thank you.
Hey Sarah,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Wow. Such an unassuming recipe packs a great flavorful punch! My husband says he doesn’t want “regular mac n’ cheese” ever again. Swapped the Ritz crackers for what was in the cupboard – Keibler pretzel crackers. Also used the pasta in the cupboard which was orecchiette Delicious!! You never fail me Tieghan. Thanks again.
Hey Lynne,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
Tieghan, this recipe (as well as many of your others!) has become a family favourite. I am wondering if you could give me your advice? If I need to make this one day ahead, where would you recommend stopping (before the topping? before the baking?) or do you not advise making this ahead of time? Thank you for all your wonderful work!
Hey Cath,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! I would pop in the fridge before baking and then follow the baking instructions when ready to serve. Have a great weekend. xTieghan
Do you think you could freeze half?
Hey Natasha,
Totally, that will work well for you. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
What is your favorite noodle to use for this? The picture looks like shells! I am making it this weekend for a couple night and hoping it’s a hit!
Hi Katy! Yes, I love shells for this recipe! Or regular macaroni noodles too! xTieghan
It’s NYE in California. I had been thinking of making something yummy and “naughty” for tonight all week long since it’s NYE, and I have been quite the health nut (trying to lose weight). I knew HBH would not disappoint, and it didn’t! This recipe struck me as “the one” immediately (and I will have no regrets tomorrow because every bite has been oh so good!!!). Easy to make (thank you) and just a few dirty dishes (thank you). Love the addition of the spinach and artichoke. The ritz cracker topping – genius! If you’re looking to get naughty in the kitchen and throw caution to the wind for an evening, this is the one. A great NYE or birthday recipe. Happy New Year, everyone!!
Hey Sally,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Wow! This is delicious and so easy. You just keep outdoing yourself with the one pot recipes. When I get home from work in the evenings I want a home cooked meal but I just don’t have the time or energy to spend over an hour in the kitchen. This recipe was absolutely perfect for a quick and delicious meal with minimal prep and clean up. At first I was very confused by the 4 cups of water instead of 4 quarts, but then it all made sense! Just follow the recipe exactly as it says and do not drain the pasta water and it will come out perfect!
Hey Danielle! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Sorry for the silly question, but you are adding the milk and cream cheese to the pasta AND water?
Hi June! Yes, I am! 🙂 xTieghan
I was going to ask the same thing. Thst doesn’t make sense!!
The nutrition info didn’t load? !
Hey Jen! Sorry about that, is it working now? xTieghan
Hi, so grateful for your generosity in sharing these recipes! Is it possible to make this gluten free? Not sure which pasta would hold up.
Thank you!
Hi there! Yes, you can use gluten free noodles! Maybe lentil noodles? xTieghan
Would it work to double this recipe?
Yes! xTieghan
This is simply ridiculously good Mac n cheese! I’ve tried so many homemade Mac n cheese recipes and none could beat the box. WELL I’VE FINALLY FOUND IT! Farewell Velveeta! This is my go to pasta dish! I’ve made it so many times now and always when friends are coming over! Between this recipe and the Parker Rolls, I always have a show stopping dish! Thank you!!
Hey Alex,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Made this as you mentioned in the notes with chipotle peppers and pepper jack cheese, half recipe. We loved it!
Hey Marian,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Could the leftovers be frozen?
Thanks!
Hey Abby,
Yes, that would be totally fine to do! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Tieghan,
Love all your recipes.
Might be a dumb question – but in step #2, did you mean to drain the pasta, then stir in milk and cheese?
Susan
Hey Susan,
Nope, for this recipe you are not going to drain the pasta water. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This one was a hit with my husband who normally doesn’t want Mac and cheese for dinner. It’s on the regular menu now! The sauce came out perfectly the first time and the second time was a bit too much liquid but that’s an easy fix.
Hey Holly,
Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan
I make this for truly everyone I love. I’m a vegetarian and the carnivore members of my friends and family can’t get enough. It is so good and always everyone’s favorite. Unfortunately there are rarely leftovers so I just have to make more. Thank you!!
Hey Paige,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan