This easy artichoke and spinach macaroni and cheese recipe is off-the-charts good. Get ready to unbutton those pants after Easter dinner!

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Cuisine: American

Prep Time: 5 minutes
Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6


  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 4 cloves garlic, minced
  • 1 jar (12 ounces) artichoke hearts, chopped
  • 2 bags (5 ounces each) baby spinach
  • 3 cups milk, half and half or nut milk
  • 8 ounces elbow macaroni
  • 1 1/2 cups shredded mozzarella cheese (divided)
  • 1 1/2 cups shredded cheddar cheese (divided)

Here’s how to make it:

  1. Heat the olive oil in an ovenproof skillet, preferably a cast iron skillet. Add the garlic and cook 30 seconds. Add the flour and cook, stirring, until it turns light brown, about 1 minute.
  2. Add the artichoke hearts and spinach. Season with salt and pepper. Cook until the spinach wilts, about 2 minutes.
  3. Pour in the milk and bring it to a boil. Once boiling, add the pasta and cook until pasta is al dente and milk has reduced by at least half, about 9 to 10 minutes.
  4. Add 1 cup of the mozzarella and 1 cup of the cheddar cheese. Stir until cheese has melted. Sprinkle the remaining cheese over the top.
  5. Put the skillet under a preheated broiler until it melts and starts to lightly brown.

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