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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.

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.

Spinach Artichoke Mac and Cheese in a casserole dish

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 (I used this same trick in my Chicken Alfredo Bake).

For maximum mac gooiness, I stirred in a generous handful of Fontina cheese (just like in my Italian Mac and Cheese), which melts beautifully and has a subtle nutty flavor that offers more taste bang-per-bite than its mild cousin mozzarella.

In addition to the leaner white sauce, this spinach artichoke mac and cheese is made with whole wheat pasta (like my Greek Mac and Cheese), 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.

Looking for the same goodness sans pasta? Check out my Cauliflower Mac and Cheese.

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

Spinach Artichoke Mac and Cheese

4.70 from 10 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 minutes
Total: 50 minutes

Servings: 4 – 6 servings


  • 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


  • 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 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!

Learn more about Erin

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  1. Spinach and artichoke dip + mac and cheese is DEFINITELY a match made in heaven and so American. I love it — sounds sooo delicious.

    1. Hi Rhea! I used fontina, which I would totally pick again (though I may vary it up with Gouda or do a mix!)

  2. I am SO loving this mac & cheese recipe, Erin! The spinach artichoke twist on the mac & cheese is super creative!! :)

  3. This looks great! I think I can convince the BF to eat artichokes if they are covered in creamy cheese and carby pasta! 

  4. Wow. This is the way mac n cheese was MEANT to be. It looks so incredible. I usually don’t crave pasta, but I am craving this like mad!

  5. You are so clever the way you make relatively boring foods sound amazing.

    So looking forward to trying this. :)

  6. Spinach artichoke anything is a favorite – I love all those healthier swaps you’ve snuck in!

  7. Is there a place where you can buy a print of the Sunflower picture you had in your June newsletter??
    I just love it.

    1. Hi Nancy! Honestly, I have no idea. You could try searching the name of the art and artist online perhaps? Wish I could be more help!

  8. Woah this looks fantastic! Love spinach and artichokes and with mac and cheese too? Amazing!

    1. Meredith, I think that this would be delicious with chicken! You can always toss in a little extra cheese if you are worried about the proportions, but I think it will be great either way :-)

  9. will this freeze ok? bake then freeze or freeze, thaw then  bake? i want to make it for post baby freeze meals:) thank you 

    1. Hi Heather! Yes, most casseroles freeze wonderfully! Either option would work. If you bake then freeze, make sure to let it cool and then cover it before putting it in the freezer. Thaw it overnight in the fridge before reheating (covered). OR you could assemble it up until the baking step, then let cool, cover, and freeze unbaked. If you go that route, you should also let it thaw in the refrigerator overnight (or even a full 24-36 hours ahead), then bake it, covered, as well. It will most likely take longer than specified in the recipe since the ingredients will be cold from the fridge. I hope you enjoy the recipe!

    2. Hi again Heather! I am SO SORRY, but I had an error in the prior direction I gave you. If you decide to freeze the casserole unbaked, also let it thaw in the fridge overnight before you bake it. I updated my prior comment for your reference. Again, my apologies for the confusion!

    1. Hi Jo Lynn! I started adding nutrition info in 2016, and unfortunately it’s too time consuming to go back and add it to recipes published before that. If you’re interested, an online calculator like MyFitnessPal may be a helpful resource. I hope this helps!

  10. 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!

  11. 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!

  12. I’m counting macros and love when you post nutrition information with your recipes. Do you have that calculated for this recipe?

    1. Hi Karen! Nutritional information is something I started adding to recipes in January 2016. Unfortunately, it’s a time-consuming process, so I’m unable to go back to all my past recipes to add it. The good news is that you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you!

  13. I enjoyed this pasta dish however I would increase the amount of white sauce I made the next time I make this dish. There was just not enough so it didn’t get all bubbly like a good mac and cheese gets. But I will definitely make it again because the flavors are perfect.4 stars

    1. Hi Christine! I haven’t tested it out but you likely could. If you decide to experiment, let me know how it goes!

  14. This was SO GOOD. My family of 3 got two meals out of it, with just a side of fruit with each (since there was so much spinach and artichoke in the entree I was cool with that) and my husband has asked me to make sure it stays in the rotation. Thank you!5 stars