If you like spinach and artichoke dip you’ll love this mac & cheese. It’s a nice twist on a classic with lots of flavors and good for a crowd.
What you’ll need:
8 oz. sweet cream butter
8 oz. cream cheese
1 shallot diced
5 cloves of garlic diced
1/2 gallon half and half (i used fat free)
Salt and pepper to season
1 grated Parmesan Cheese
2 cups shredded mozzarella
Grilled and marinated artichoke hearts (i used
1 14 oz. can quartered artichoke hearts
4 cups fresh baby spinach
16 oz bowtie pasta
For the breadcrumb topping:
8 tbsp. Sweet cream unsalted butter melted
1 1/2 panko breadcrumbs
1/2 cup grated Parmesan
How to make it:
In a dutch oven melt butter and sauté the shallot and garlic until fragrant.
Add in the cream cheese in cubes and stir with a whisk until combined and creamy.
Slowly add in the half and half whisking constantly until creamy.
Add salt and pepper to taste.
Slowly add in the Parmesan and mozzarella stirring until melted and creamy.
Add in the spinach.
Add in the grilled marinated artichoke hearts without draining.
Drain the quartered artichoke hearts and add them in.
Stir well to combine.
Preheat oven to 375
Pour into a prepared 9×13 glass dish.
Combine the melted butter, breadcrumbs and Parmesan cheese.
Spread evenly over the top and bake for 30-45 minutes until golden brown.