Best Tri Color Spinach And Artichoke Mac And Cheese Recipes

Spinach Artichoke Mac & Cheese Recipe by Tasty image

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 10

2 tablespoons butter
2 cloves garlic, minced
5 oz spinach
1 cup artichoke heart, drained
3 cups milk
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups elbow macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese, divided

Steps:

Preheat oven to 450°F (230°C).
In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
Slowly add the milk, salt, and pepper. Stir until milk is boiling.
Add the macaroni, cooking until the milk coats the macaroni like a glaze.
Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
Sprinkle the remaining mozzarella on top.
Bake for 7 minutes, until cheese is bubbly and golden brown.
Enjoy!

Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams

Tri-Color Spinach And Artichoke Mac And Cheese image

Provided by Ronna Farley @RonnaF

Categories Pasta

Number Of Ingredients 13

16 ounce(s) package tri-color rotini
1/2 cup(s) butter
8 ounce(s) shredded sharp cheddar cheese
1/2 cup(s) chopped onion
1/4 cup(s) chopped red bell pepper
1 teaspoon(s) granulated sugar
1/2 teaspoon(s) ancho chili powder
1/4 cup(s) all-purpose flour
14 ounce(s) can evaporated milk
8 ounce(s) plain greek yogurt
14 ounce(s) can artichoke hearts, drained and chopped
10 ounce(s) package frozen chopped spinach, thawed and drained well
2/3 cup(s) panko bread crumbs

Steps:

In a 3-quart over-proof casserole dish cook tri-color rotini in salted water according to package directions. Drain well.
Preheat oven to 375 degrees F.
Melt butter in the same casserole dish over medium heat. Add onion and red pepper; cook and stir for 3 minutes. Whisk in sugar, ancho chili powder and flour. Cook and stir for 1 minute. Remove from heat. Set aside 1/3 cup cheddar cheese. Slowly whisk in evaporated milk. Add yogurt and remaining cheese, artichokes, spinach and rotini. Blend well.
In a small bowl, combine remaining 1/3 cup cheese and panko bread crumbs. Sprinkle over top.
Bake at 375 degrees F for 30 minutes or until bubbly and topping is nicely browned. Makes 8 servings

Lightened-Up Spinach and Artichoke Macaroni and Cheese image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

8 ounces whole-wheat elbow pasta
2 tablespoons unsalted butter
2 medium shallots, finely chopped (about 1/3 cup)
3 cloves garlic, finely minced
3 tablespoons all-purpose flour
1/2 cup skim milk
1/3 cup reduced-fat sour cream
1 cup lightly packed shredded part-skim mozzarella
2/3 cup lightly packed shredded low-fat Swiss cheese
1/4 cup lightly packed grated Parmesan
One 6-ounce bag baby spinach (about 6 heaping cups)
One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
Kosher salt and freshly ground black pepper

Steps:

Special equipment: a broiler-safe 2-quart baking dish
Position an oven rack at the center of the oven, and preheat the broiler.
Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.