Description
A creamy, flavorful fusion of spinach‑artichoke dip and mac and cheese—cooked in one pot using a rich evaporated milk base and three cheeses, then finished under the broiler for a dreamy, cheesy crust.
Ingredients
3 Tbsp salted butter
3 Tbsp all-purpose flour
12 oz evaporated milk
1 tsp onion powder
1 tsp garlic powder
2 tsp minced garlic
2 tsp kosher salt
½ tsp freshly ground black pepper
8 oz shredded Mozzarella cheese
4 oz shredded Monterey Jack cheese
2 oz shredded Parmesan cheese
10 oz frozen chopped spinach (thawed and well‑drained)
12 oz marinated artichoke hearts (quartered; include the marinade)
16 oz pasta (Casarecce is the original, but penne or rigatoni work great)
Instructions
In a large, shallow enamel or cast-iron pan over medium heat, melt the butter. Stir in the flour to form a roux and cook until lightly golden—about 2 minutes
Meanwhile, cook the pasta in a pot of generously salted boiling water until just under al dente. Reserve 1 cup of the cooking liquid, then drain
Pour the evaporated milk into the roux, whisking until smooth. Add onion powder, garlic powder, minced garlic, salt, and pepper. Simmer until the sauce thickens—about 3 minutes
Remove the pan from the heat and stir in all but two handfuls of the shredded cheeses until mostly melted. Fold in the drained spinach and marinated artichokes (no need to drain the marinade—it adds flavor)
Add the pasta and gently toss to coat. If needed, add a splash of the reserved pasta water to loosen the sauce
Sprinkle the remaining cheese on top and place the pan under a hot broiler for 4–6 minutes, until the cheese is bubbly and lightly browned. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
