One-Pan Spinach Artichoke Macaroni & Cheese Recipe (25 Minutes, High Protein) by Donna John

It's time to start planning those Thanksgiving and Christmas side dishes. This easy artichoke and spinach macaroni and cheese recipe is off-the-charts good. Get ready to unbutton those pants after dinner because you will not be able to stop eating this creamy mac and cheese.

The ingredient list for this creamy, one-pan, 25-minute, high-protein macaroni and cheese is not long at all: olive oil, flour, garlic, artichoke hearts, baby spinach (read about the health benefits of spinach), milk, pasta, mozzarella cheese and cheddar cheese. The ingredients cook in an ovenproof skillet on the stovetop then is quickly popped under the broiler to brown the top. Cheesy goodness on overload! Plus, check out the health benefits of protein.

Photo credit: under license from Bigstock

Cooking Tips: If you don't have elbow macaroni, any short pasta will work for this pasta side dish recipe. Shred blocks of cheese for this recipe. Freshly shredded cheese melts better than pre-shredded bagged cheese.

Be sure to share the recipe with friends and family. (Just click the print button above.) We guarantee you will get recipe requests for this easy macaroni and cheese recipe. But don't wait for the holidays to enjoy this recipe! You can serve this dressed-up macaroni and cheese as a side dish for dinner any day of the week or time of the year. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons flour
• 4 cloves garlic, minced
• 12 ounces (1 jar) artichoke hearts, chopped
• 10 ounces 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. (You don't have to broil the macaroni and cheese at the end if you don't care if the top is browned.)

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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