I make this Spinach Artichoke Mac and Cheese because it marries two of my absolute favorites—creamy mac and cheese and spinach-artichoke dip—into one irresistibly gooey, veggie-packed dish.

Spinach Artichoke Mac and Cheese

Why I’ll Love This Recipe

I adore how marinated artichoke hearts add tang and umami, while frozen spinach brings color and nutrition.
The sauce gets luxuriously creamy thanks to evaporated milk—it’s my secret to silky richness.
With three kinds of cheese—mozzarella, Monterey Jack, and Parmesan—it’s melty in all the right ways.
It’s a one-pot, stovetop dish that finishes under the broiler for a perfectly browned, cheesy crust.
It’s hearty, satisfying, and even meat-eaters keep coming back for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
butter
all-purpose flour
evaporated milk
onion powder
garlic powder
minced garlic
salt
pepper
mozzarella cheese, shredded
Monterey Jack cheese, shredded
Parmesan cheese, shredded
frozen chopped spinach (thawed and drained)
marinated artichoke hearts (with their marinade)
pasta (such as casarecce, penne, or rigatoni)

Directions

I melt butter in a large pan over medium heat, then whisk in flour to form a simple roux.
I slowly whisk in evaporated milk until smooth, then stir in onion powder, garlic powder, minced garlic, salt, and pepper. I cook until the sauce thickens slightly.
I stir in most of the shredded cheese until it melts into a creamy sauce.
I fold in the thawed, drained spinach and all the artichoke hearts along with their flavorful marinade.
I cook the pasta just under al dente, drain it—reserving a bit of cooking water—and stir it into the cheesy sauce. I add pasta water as needed to achieve the right consistency.
I top the pan with any remaining cheese and broil until the cheese is bubbly and golden brown—creating that perfect crunchy top layer.

Servings and timing

Prep time: around 10 minutes
Cook time: about 30 minutes
Total time: approximately 40 minutes
Yield: Serves about 12 people

Variations

I sometimes switch it up by:

Adding a pinch of nutmeg into the sauce to deepen its flavor.
Topping with a breadcrumb crust or using panko for extra crunch.
Stirring in rotisserie chicken for extra protein.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to five days. To reheat, I pop portions into the oven—or microwave—and add a splash of milk to revive that creamy texture.

FAQs

Can I use fresh spinach instead of frozen?

Yes—if I use fresh, I always sauté and squeeze out the excess moisture first to keep the sauce from thinning.

Can I swap cheeses?

Definitely—I’ve swapped mozzarella for cheddar or Monterey Jack for Gruyère with great results—just choose melty options.

Why use evaporated milk?

Evaporated milk makes the sauce silky and rich without separating (and it’s lighter than heavy cream).

Can I bake this instead of broiling?

Yes—I save stovetop time and bake in a casserole dish at around 375 °F until bubbly and golden—about 15 minutes.

Conclusion

This Spinach Artichoke Mac and Cheese delivers cozy comfort with a twist. It’s creamy, cheesy, and veggie-rich—yet indulgent enough to feel like a treat. Whether I’m hosting or feeding family, it’s always a crowd-pleaser. Let me know if you’d like side dish pairings or ways to lighten it up—I’d be happy to help!