Spinach Artichoke Mac and Cheese

Submitted by AmyZoe

"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: 50mins
• Ingredients: 14
• 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.