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.