CTV Recipes
Search Recipes
Spinach and artichoke mac and cheese
This creamy mac and cheese is made with all your favourite ingredients like white cheddar and mozzarella cheese, along with a twist. Adding spinach and artichokes to the dish takes this dinner up a notch.
SERVES
4
Ingredients
Mac and cheese
- 350 g dry cavatappi pasta
- 3 tablespoons (45 g) butter, divided
- 1 yellow onion, finely diced
- Salt and black pepper, to season
- 1 clove garlic, minced
- 4 handfuls baby spinach
- Salt and black pepper, to season
- 1/2–1 cup (125–250 ml) marinated artichoke hearts, drained and chopped
- 3 tablespoons flour
- 2 cups (500 ml) whole milk, warmed
- 1/2 teaspoon crushed red pepper flakes
- Pinch freshly grated nutmeg
- 1 teaspoon Dijon mustard
- 1/2 cup (50 g) grated Parmigiano-Reggiano cheese
- 1 cup (225 g) grated white cheddar cheese
- 1 cup (225 g) grated mozzarella cheese
Topping
- 1 egg
- 2 tablespoons (30 ml) whole milk
- Kosher salt and black pepper, to season
- 3 slices sandwich bread, roughly torn into small pieces
- 1/2 cup grated mozzarella cheese
- 2 tablespoons grated Parmigiano-Reggiano cheese
Directions
Mac and cheese
- Preheat your oven to 425°F (220°C) and lightly grease a seven x ten-inch (two litre) casserole dish with non-stick cooking spray or softened butter.
- Bring a large pot of salted water to a boil then add the pasta and cook according to package directions just until al dente. Drain the pasta and set aside until ready to use.
- Meanwhile, melt one tablespoon of butter in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until lightly golden, about three to four minutes.
- Stir in the garlic and cook for 30 seconds then add in the spinach, season with more salt and pepper and cook just until wilted. Transfer the spinach mixture to a bowl along with the artichokes and set aside.
- Melt the remaining two tablespoons of butter into the pan. Sprinkle with flour and cook, whisking frequently, for one minute. While whisking, slowly add the warm milk. Season with one teaspoon of salt, half a teaspoon of pepper, red pepper flakes and nutmeg and bring to a light boil. Cook, whisking frequently, until thick, about four to five minutes.
- Reduce the heat to low and whisk in the mustard, Parmigiano-Reggiano, cheddar and mozzarella cheese. Switch to a heatproof spatula or a wooden spoon and stir in the spinach mixture. Stir in the pasta. Pour into your prepared casserole dish.
Topping
- Whisk the egg and milk together in a medium mixing bowl. Season with salt and pepper and stir in the torn bread as well as the mozzarella and Parmigiano-Reggiano cheeses.
- Top the casserole with this bread mixture. Bake for 20 to 25 minutes or until golden brown and bubbly.
Serve
- Allow the mac and cheese to rest for a few minutes before serving.
TIP: Feel free to substitute cavatappi with any short pasta shape.
