Spinach and Artichoke Mac n Cheese Bake Recipe

May 1, 2012

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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

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{ 18 comments… read them below or add one }

Heather H May 20, 2012 at 1:25 am

Just curious… what’s the olive oil for? We made this tonight and pre-measured everything. When we finished, it was still sitting on the counter. I re-read the instructions and didn’t see it mentioned.

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Budget Savvy Diva May 20, 2012 at 1:50 am

You know what it was optional. You can drizzle some in the pan to make sure the pasta does not stick :)

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Heather H May 23, 2012 at 1:13 am

Thanks! It was delicious!!! We’re making it again this week too. :)

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Budget Savvy Diva May 23, 2012 at 1:31 am

I am so glad you liked it

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Heather E June 2, 2012 at 1:11 am

This was delicious! All 4 in the fam loved it! I felt like the cheese sauce needed more cheddar, so I added another handful, and think it could use even more. Might cut back a little on the mozz to accommodate, using less on top, and adding a touch more parm. I love toasted parm!

Can you tell me the reasoning behind adding pasta water to the spinach mixture? I opted only to put part of it in since I knew I hadn’t squeezed out every drop of water from the spinach and didn’t want to water down the mixture too much.

My hubby wants me to try adding some cubed ham sometime. Chicken would be good too. Thanks!

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Donna July 5, 2012 at 10:03 am

Heather; The starch left in the pasta water helps the cheese adhere to the pasta.

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chelsea June 14, 2012 at 12:14 am

Ok maybe I am just reading to much into it but in the ingredients list it says “cheese sauce” can you explain what you mean? I’d love to make this but want to make sure I have the right ingredients.

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Heather E. June 14, 2012 at 10:17 pm

Chelsea, if you scroll up to the blog post of the recipe, you’ll see that “Cheese Sauce” is in bold, therefore the ingredients that follow are for the Cheese Sauce. In the recipe “card” underneath the post, “Cheese Sauce” did get thrown in the list, so its harder to differentiate it from the other items. When you print it out, it might help to draw a line between “1 tsp pepper” and “Cheese Sauce” so you can see there are two different lists. I actually found the list of ingredients to be a little out of order, so be careful when beginning and make sure you’ve read through the recipe, and perhaps make notes on your printed recipe page. Also, in step 3, I found it best to mix with a *wisk*.

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Rose September 11, 2012 at 3:38 am

My family loved it. I did use fresh spinach came out great. Thanks

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Lizzie December 28, 2012 at 11:42 pm

I made this for Christmas dinner for my family. There were 18 people over for dinner and everyone loved it. In fact there was plenty to take home for left overs….which my family does all the time. Going to make it again, but going to add some shirmp or chicken. And this time when i do….im going to prep, instead of prepping during the middle of the cooking.

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Budget Savvy Diva December 28, 2012 at 11:46 pm

I am so happy you liked it!

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Katie P. January 15, 2013 at 11:42 pm

Finally got around to trying this – now I’m angry it took me so long! This was AWESOME!!!!! It’s earned a place in my rotation. Thanks for sharing so many awesome recipes!

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Juudee February 7, 2013 at 5:20 am

Tried this tonight. Soooo good!!! Thank you very much for sharing the recipe. :-)

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Michelle April 8, 2013 at 3:16 pm

Sounds delicious! Do you think I could make it the night before, stick in the fridge and then pop it into the oven when I get home from work?

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Kate June 10, 2013 at 5:45 pm

YUM! I loved this recipe. I used fresh spinach and added rotisserie chicken. I also subbed reduced fat cheese and Greek yogurt for the sour cream. I also used whole wheat flour and whole wheat noodles. Next time I might even add some tomatoes or a little red pepper for some kick! Thanks so much for the recipe!

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Diana August 11, 2013 at 11:24 pm

We had it tonight and only altered by adding bacon.. yum!

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Joyce Burgin February 21, 2014 at 2:53 am

What’s great about your recipes is that the ingredients are usually already in my cupboard. This looks fabulous! I love cheese!

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Stephanie Ferguson February 21, 2014 at 9:00 pm

I love the twist on my comfort food! Looks like I might be trying this out this week!

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