Spinach and Artichoke Mac n Cheese Bake Recipe

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This is an ORIGINAL Budget Savvy Diva creation! I decided to come up with a pasta bake that pairs the flavors of a spinach and artichoke dip and mac n’ cheese. The balance in this dish is fantastic and it is SO full of flavor. Add some cooked chicken in it and call it dinner. Use gluten – free corn pasta and gluten – free flour to make this dish gluten- free.

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What You Need

16 oz of Shell Pasta

1 Tbsp Olive Oil

2 Cloves of Garlic ( Minced)

1 Cup of Sour Cream

1/4 Cup of Parmesan Cheese

10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)

13.5 Can of Artichoke Hearts rinsed and chopped

1 Cup of Mozzarella

1/2 Teaspoon of Salt

1 Teaspoon of Pepper

Cheese Sauce

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon of mustard powder
1/4 teaspoon of pepper
1/2 teaspoon onion powder
2 cups milk
2 cups cheddar cheese, shredded (8oz)
What To Do
Preheat oven to 425
In a Large Stockpot Cook pasta according to directions on the box – I try and under-cook the pasta by 2 minutes. Drain. Keep 1/4 cup of the pasta water.
In a medium sauce pan melt butter over medium heat. Add in flour and mix till golden brown. Slowly add milk ( keep mixing).  Add seasoning – pepper, salt, mustard powder, and onion powder – mix.
Add cheese slowly and mix till everything is combined.
Place in a medium size bowl and mix – artichokes, spinach, sour cream, 1/4 cup of pasta water, 1/2 cup of mozzarella, garlic , salt; pepper.
Add mixture to the large stockpot full of cooked pasta
Add in 80% of cheese sauce and mix
Place mixture in a greased 9×13 pan
Top with the rest of the cheese sauce
Top with Parmesan cheese and rest of mozzarella cheese and place in the oven uncovered.
Cook for about 15 minutes or till cheese is turning golden brown

Spinach and Artichoke Mac n Cheese Bake

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This is an ORIGINAL Budget Savvy Diva creation! I decided to come up with a pasta bake that pairs the flavors of a spinach and artichoke dip and mac n' cheese. The balance in this dish is fantastic and it is SO full of flavor. Add some cooked chicken in it and call it dinner.

Ingredients

  • 16 oz of Shell Pasta
  • 1 Tbsp Olive Oil
  • 2 Cloves of Garlic ( Minced)
  • 1 Cup of Sour Cream
  • ¼ Cup of Parmesan Cheese
  • 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
  • 13.5 Can of Artichoke Hearts rinsed and chopped
  • 1 Cup of Mozzarella
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • Cheese Sauce
  • ¼ cup butter
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon of mustard powder
  • ¼ teaspoon of pepper
  • ½ teaspoon onion powder
  • 2 cups milk
  • 2 cups cheddar cheese, shredded (8oz)

Instructions

  1. Preheat oven to 425
  2. In a Large Stockpot Cook pasta according to directions on the box - I try and under-cook the pasta by 2 minutes. Drain. Keep ¼ cup of the pasta water.
  3. In a medium sauce pan melt butter over medium heat. Add in flour and mix till golden brown. Slowly add milk ( keep mixing). Add seasoning - pepper, salt, mustard powder, and onion powder - mix.
  4. Add cheese slowly and mix till everything is combined.
  5. Place in a medium size bowl and mix - artichokes, spinach, sour cream, ¼ cup of pasta water, ½ cup of mozzarella, garlic , salt; pepper.
  6. Add mixture to the large stockpot full of cooked pasta
  7. Add in 80% of cheese sauce and mix
  8. Place mixture in a greased 9x13 pan
  9. Top with the rest of the cheese sauce
  10. Top with Parmesan cheese and rest of mozzarella cheese and place in the oven uncovered.
  11. Cook for about 15 minutes or till cheese is turning golden brown