Spinach Artichoke Mac and Cheese
Spinach Artichoke Mac and Cheese is like the two friends you know are a perfect match and have been dying to introduce for years. Each is the ideal complement to other, they laugh at each other’s jokes, and once combined, they are destined for a lifetime of bliss. Time to get hitched.
Spinach Artichoke Mac and Cheese combines one of the greatest American appetizers, spinach and artichoke dip, with one of the most iconic of American dishes, macaroni and cheese (ignore the deceptive “macaroni” in the title. This vat of cheesy pasta goodness was made for Uncle Sam). The signature creaminess of spinach and artichoke dip paired with the cheesy, saucy macaroni noodles is at once unexpected and utter destiny—the hallmarks of any great love story.
The base of this Spinach Artichoke Mac and Cheese is my absolute favorite lightened-up cheesy white sauce, which relies on Greek yogurt for its body and velvety texture, instead of heavy cream. For maximum mac gooiness, I stirred in a generous handful of Fontina cheese, which melts beautifully and has a subtle nutty flavor that offers more taste bang-per-bite than its mild cousin mozzarella.
Along with the leaner white sauce, this Spinach Artichoke Mac and Cheese is made with whole wheat pasta, a greater source of protein and fiber than its white pasta counterparts. Using whole wheat pasta in place of regular is an easy, instant swap that makes our meal notably healthier, no extra work required.
Though Spinach Artichoke Mac and Cheese would make a stellar side at any gathering (your Fourth of July barbecue included), it’s hearty and healthy enough to operate alone as an all-in-one main dish. I’d originally intended to serve it with some simply sautéed carrots or sweet potatoes but ended up skipping them—the generous serving of spinach and artichokes in the mac and cheese felt virtuous enough on its own.
Above all, this Spinach Artichoke Mac and Cheese achieves the dietary feat of tasting decadent while being wholesome. It’s excellent news, particularly as I’m focused on the spinach-artichoke-dip theme and plan to have two consecutive servings: one for my appetizer, followed by one for my dinner…
…and just one more for dessert.
Before I go—a huge thank you to everyone who sent kind notes following the release of yesterday’s first-ever Well Plated Monthly Newsletter. It’s a project I’ve been excited about for months, and it’s wonderful to see it come together at last.
Not sure what I’m talking about? You can sign up to receive this nugget of inbox goodness once a month right HERE.
Spinach Artichoke Mac and Cheese
- 8 ounces whole wheat pasta noodles — such as shells, penne, rigatoni, or elbow
- 1 tablespoon extra virgin olive oil
- 2 cans artichoke quarters — drained
- 2 tablespoons unsalted butter
- 1/2 cup diced yellow onion
- 2 cloves minced garlic
- 1/4 cup white whole wheat flour
- 2 1/2 cups non-fat milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup plain Greek yogurt
- 3/4 cup freshly grated Fontina, — Gouda, mozzarella, or other similar, melty cheese
- 8 ounces fresh spinach
- 1/3 cup freshly grated Parmesan cheese
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
I created this post in partnership with KitchenAid, for whom I am a contributor.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.