Spinach Artichoke Mac and Cheese

Who knew you could combine your favorite dip into a mac and cheese? This is heavenly. All your favorite comfort foods in the same dish. I skipped the salt because there's plenty in the other ingredients, but I've posted as written. Recipe courtesy of Laura Rege www.delish.com.

• Ready In: 50 mins
• Serves: 10

Ingredients

•  kosher salt, to taste
• 1  lb pasta shells
• 3  tablespoons butter, melted
• 2  tablespoons butter, plus more for greasing
• 4  tablespoons garlic cloves, minced
• 3  tablespoons all-purpose flour
• 3  cups milk (preferably whole)
•  fresh ground black pepper, to taste
• 8  ounces cream cheese, cut into cubes
• 3  cups  shredded mozzarella cheese
• 1 1⁄2 cups  freshly grated parmesan cheese, divided
• 20  ounces frozen chopped spinach, thawed and dained
• 30  ounces artichoke hearts, drained and chopped
• 1  cup panko breadcrumbs

Directions

1. Preheat oven to 375. Butter a 9x13 inch baking dish.
2. In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
3. In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
4. 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.
5. Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
6. Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
7. In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
8. Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.