Looking for the perfect blend of indulgence and simplicity? This spinach and artichoke mac-and-cheese bake brings the rich, creamy flavors you love in an easy-to-make dish that will satisfy everyone at the table.
Combining classic Mediterranean-inspired ingredients with a comforting twist, it’s the food recipe you’ll turn to for weeknight dinners or special gatherings.
Why This Dish Is a Must-Try
This recipe is for fans of creamy, cheesy casseroles. It combines the richness of a classic mac-and-cheese with the light, earthy flavors of spinach and artichokes.
Not only is it packed with bold flavors, but it’s also incredibly easy to prepare. No fancy techniques or hard-to-find ingredients—just delicious food that’s perfect for any occasion.
The creamy sauce comes together quickly with the help of cream cheese and milk, eliminating the need for a traditional roux. The addition of spinach and artichokes adds a burst of freshness, making this dish feel lighter and more wholesome while still delivering the indulgence you crave.
Whether you’re cooking for your family or entertaining guests, this recipe is guaranteed to impress.
Tips for Perfecting Your Bake
To make this dish even easier, consider these tips for preparation and customization:
- Use pre-chopped spinach and marinated artichokes to save time. Both can be found in most grocery stores and will cut down on prep work.
- Opt for a short-cut pasta like macaroni or cavatappi to ensure the sauce clings to every bite.
- If you’re short on time, cook the pasta and prepare the cheese sauce simultaneously to streamline the process.
For those who love an extra crispy topping, consider using panko breadcrumbs instead of Ritz crackers for added crunch. Mixing in a sprinkle of Parmesan with the breadcrumbs can also elevate the flavor profile.
How to Make It Work for Special Diets
This recipe is incredibly versatile, making it easy to adapt to different dietary needs:
- Vegan: Swap plant-based alternatives for the milk, butter, cream cheese, and cheese. Nutritional yeast can add a cheesy flavor, while cashew cream creates a rich texture.
- Gluten-Free: Use gluten-free pasta and substitute gluten-free breadcrumbs for the crackers.
- Low-Carb: Replace traditional pasta with a low-carb option like cauliflower or zucchini noodles for a lighter dish.
These modifications ensure that everyone can enjoy this crowd-pleasing meal.
Serving Suggestions & Pairings
This spinach and artichoke mac-and-cheese bake is hearty enough to serve as a main dish but also pairs beautifully with other Mediterranean sides. Consider serving it alongside a simple arugula salad with lemon vinaigrette or roasted vegetables like zucchini and bell peppers for a balanced meal.
For a gathering, complement the bake with a charcuterie board featuring olives, sun-dried tomatoes, and crusty bread. The creamy and cheesy casserole pairs wonderfully with crisp white wine or sparkling water with a twist of citrus.
Leftovers & Meal Prep Ideas
One of the best things about this recipe is how well it reheats. Store leftovers in an airtight container in the refrigerator for up to three days.
To reheat, simply cover with foil and warm in the oven at 350°F until heated through. Add a splash of milk or cream before reheating to restore its creamy texture.
This dish is also perfect for meal prep. Assemble the casserole in advance and store it in the fridge until you’re ready to bake. It’s a lifesaver for busy weeknights or when you’re hosting friends and family.
Why You’ll Love This Easy Recipe
With its creamy texture, cheesy topping, and Mediterranean flair, this spinach and artichoke mac-and-cheese bake is the ultimate comfort food. It’s an easy recipe that feels like a gourmet indulgence, perfect for elevating your weeknight meals or impressing at your next dinner party.
Whether you’re looking for a kid-friendly option or a sophisticated dish for guests, this bake ticks all the boxes.
Easy Spinach & Artichoke Mac-and-Cheese Bake Recipe
Equipment
- 9 x 13-inch baking dish
Ingredients
- 6 tablespoons salted butter at room temperature (plus more for greasing)
- 1 1-pound box short-cut pasta
- 2 cups whole milk
- 1 8-ounce package cream cheese cubed
- 3 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper
- Ground cayenne pepper optional
- 2 cups packed fresh baby spinach chopped
- 1 8-ounce jar marinated artichokes drained and roughly chopped
- 1½ cups crushed Ritz crackers about 1 sleeve
- ¾ teaspoon garlic powder
Instructions
- Begin by preheating your oven to 375°F and greasing a 9 × 13-inch baking dish with butter to prevent sticking.
- In a large pot, boil 4 cups of salted water over high heat. Add the pasta and cook for about 8 minutes, stirring occasionally to ensure it doesn’t stick together. Once the pasta starts to soften, pour in the milk and add the cream cheese. Stir continuously until the cream cheese has fully melted and the pasta is cooked to an al dente texture, approximately 5 additional minutes.
- Take the pot off the heat and mix in 2 cups of shredded cheddar and 3 tablespoons of butter. Stir until the cheese has melted and the mixture is creamy. Season the sauce with salt, black pepper, and a pinch of cayenne for extra heat (if desired). Fold in the chopped spinach and artichokes, ensuring everything is evenly combined. If the sauce appears too thick, add a little extra milk or water to adjust the consistency.
- Transfer the cheesy pasta mixture into the greased baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheddar over the top for added richness.
- In a small bowl, combine the crushed Ritz crackers with the remaining 3 tablespoons of butter and the garlic powder. Mix well to create a crumbly topping. Spread this mixture evenly over the surface of the mac-and-cheese.
- Place the baking dish in the oven and bake for around 20 minutes, or until the cheese is bubbling and the cracker topping is golden brown. Once done, remove the dish from the oven and let it rest for 5 minutes before serving.
Notes
- If you prefer extra creaminess, add a splash more milk when mixing the cheese sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- For a spicier twist, try adding chipotle peppers or substituting some of the cheddar with pepper Jack cheese.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.