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4.07 from 325 votes

One Pot Baked Spinach and Artichoke Mac and Cheese

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6

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
  • 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 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.

Notes

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.