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 dip meets mac and cheese in this decadent, suprisingly healthy recipe

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.

Everyone's favorite Spinach Artichoke Dip in Mac and Cheese form! A super cheesy, decadent, all-in-one dinner that's surprisingly good for you.

Spinach Artichoke Mac and Cheese

About Comforting Spinach Artichoke Mac and Cheese

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.

Spinach Artichoke Mac and Cheese made with whole wheat pasta

How to Store and Reheat Spinach Mac and Cheese

  • To Store. Place leftover mac and cheese in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Gently rewarm mac and cheese in a large skillet on the stove over medium-low heat until hot. Add in splashes of milk as needed to thin the sauce.

More Scrumptious Mac and Cheese Recipes

Spinach Artichoke Mac and Cheese. The best dip meets the best comfort food in this suprisingly healthy mac and cheese recipe

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.

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Spinach artichoke dip meets mac and cheese in this decadent, suprisingly healthy recipe

Spinach Artichoke Mac and Cheese

4.67 from 3 votes
Spinach Artichoke Mac and Cheese combines the flavors of everyone's favorite dip with classic comfort food. A surprisingly healthy all-in-one meal or stellar side.

Prep: 10 mins
Total: 50 mins

Servings: 4 - 6 servings

Ingredients
  

  • 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

Instructions
 

  • Bring large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
  • Preheat the oven to 350°F and lightly grease a 3-quart casserole dish.
  • In a Dutch oven or large, deep stockpot, heat the 1 tablespoon olive oil over medium high. Add the artichokes and saute just until lightly browned, about 4 minutes. Remove from the pot and set aside.
  • Reduce heat to medium. Melt the butter, then add the onion and cook until the onion is softened and fragrant but not yet brown, about 2 minutes. Sprinkle in the garlic and flour and cook, whisking often, until flour turns golden brown, about 1 minute. Gradually pour in the milk, whisking constantly. Cook until sauce simmers and thickens, 5-7 minutes. Remove the pot from the heat and stir in the salt and pepper. Next, stir in the Greek yogurt and fontina. Add the drained pasta and artichokes, stirring gently to combine, then gently stir in the spinach, allowing it to wilt.
  • Transfer the mixture to the prepared baking dish, sprinkle the top with Parmesan, then bake the macaroni and cheese until hot and bubbly, about 20 minutes. Let rest 5 minutes before serving.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I made this for dinner last night and doubled the recipe so I would have a pan for the freezer. We are expecting our first child in 2 weeks so I’m trying to get a little extra freezer help whenever I can! The recipe was delicious. The only modifications I made were I used mozzarella for the cheese and added a little fresh grated nutmeg to the sauce. The only criticism I have is it could have used a pinch more salt and pepper, so I would add more next time. Overall a winner! My husband had seconds.4 stars

    1. Thank you for taking the time to share this kind review, Kristen! I’m so happy to hear that you and your husband enjoyed this recipe!

  2. This was absolutely delicious! Made it for a birthday dinner and everyone scraped their plates clean! Will make it again soon.5 stars

    1. Hi Margaret! I am SO sorry about the missing recipe information. I wasn’t aware that it was being removed, so I’m going to try and find the original recipe to add to the post on my site. Thank you for calling this to my attention!

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