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Spinach Artichoke Macaroni & Cheese

Creamy Spinach Artichoke Macaroni & Cheese for Cozy Nights

Indulge in this Spinach Artichoke Macaroni & Cheese, a cozy twist on classic comfort food packed with cheesy goodness and nutritious greens.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Gluten-free pasta Choose your favorite gluten-free option.
For the Cheese Sauce
  • 1/4 cup Unsalted butter Adds a rich base to the sauce.
  • 2-3 cloves Garlic, minced Enhances flavor; can substitute with garlic powder if needed.
  • 1/4 cup Gluten-free flour Acts as a thickener for the sauce.
  • 3 cups Half & half Creates a smooth sauce; dairy-free alternatives can be used.
For Seasoning
  • 1 tsp Garlic powder Provides an extra layer of flavor.
  • 1 tsp Black pepper Adds delightful heat.
  • 1/2 tsp Dried parsley Offers a gentle freshness.
  • 1/2 tsp Kosher salt Enhances flavors, adjust to taste.
  • 1/2 tsp Onion powder Boosts the savory profile.
  • 1/2 tsp Red pepper flakes Optional heat.
  • 1/4 tsp Nutmeg Adds warmth; omit if preferred.
  • 1/4 tsp Smoked paprika Introduces subtle smokiness.
For the Bulk
  • 2 cups Fresh spinach, packed Adds nutrition; frozen works if thawed and drained.
  • 12 oz Marinated artichokes, drained and chopped Contributes tangy flavor.
  • 5.3 oz Boursin cheese, shallot & chive Provides creamy, herby element.
  • 2 1/2 cups Shredded gruyère cheese Star cheese for creaminess.
  • 1/2 cup Shredded pecorino cheese Offers a sharp flavor; can replace with parmesan.
  • 1 cup Grated parmesan cheese Perfect for topping.

Equipment

  • Large pot
  • skillet or Dutch oven
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook the gluten-free pasta according to package directions until slightly undercooked (al dente), about 7-9 minutes. Drain and set aside.
  3. In a skillet, melt butter over medium heat. Add minced garlic and sauté for 2 minutes until fragrant.
  4. Whisk in gluten-free flour with melted butter and garlic, cooking for 2-3 minutes until it resembles wet sand.
  5. Gradually pour in half & half, whisking continuously until sauce thickens, about 3-5 minutes.
  6. Stir in garlic powder, black pepper, dried parsley, kosher salt, onion powder, red pepper flakes, nutmeg, and smoked paprika, then fold in spinach.
  7. Add Boursin cheese and chopped artichokes, stirring until cheese melts into the sauce.
  8. Gradually add shredded gruyère cheese and mix until melted and smooth.
  9. Fold the cooked pasta into the cheese mixture, ensuring every piece is coated.
  10. Transfer the mixture to a baking dish, top with reserved shredded cheese.
  11. Bake for 15-20 minutes, until top is golden and bubbly. Broil for an additional 2-3 minutes if desired.
  12. Allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

Feel free to adjust seasonings and add proteins for customization. Use fresh cheese for better melting quality.

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