Spinach Artichoke Macaroni Recipe

Macaroni: Small pasta shapes that cook quickly and hold sauce well.

Spinach: Adds a fresh, slightly earthy flavor and a boost of green goodness.

Artichoke hearts: Tender, slightly tangy pieces that bring a unique taste and texture.

Cheddar cheese: Gives the dish its creamy, cheesy base with a sharp flavor.

Milk: Used to make the cheese sauce smooth and creamy.

Butter: Helps create the roux that thickens the sauce and adds richness.

Flour: Mixed with butter to thicken the cheese sauce.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a little bit of spice and depth.

One of the trickiest parts of this Spinach Artichoke Macaroni Recipe is making the cheese sauce just right. The step where you melt the butter, stir in the flour, and then slowly whisk in the milk is called making a roux and sauce base. Here’s how to do it without any lumps or mess:

1. Start by melting the butter in your skillet over medium heat. Make sure it’s fully melted but not browned.
2. Sprinkle in the flour and stir it with a spoon or whisk for about a minute. This cooks the flour a bit and helps the sauce thicken later.
3. Now, the important part: add the milk slowly, just a little at a time. Whisk constantly as you pour so the flour and butter mix smoothly with the milk.
4. Keep stirring and adding milk bit by bit until all the milk is in and the sauce starts to thicken. This usually takes a few minutes.
5. Once thickened, stir in the cheese until it melts completely and the sauce is creamy.

Doing it this way stops the sauce from getting lumpy or too runny. Whisking while adding the milk helps everything blend perfectly, making your macaroni super cheesy and smooth. If you pour the milk all at once or don’t stir enough, you might end up with little clumps of flour or a sauce that’s too thin.

When I first tried this, I was impatient and poured all the milk in quickly. The sauce got lumpy, and I had to work extra hard to fix it. Now, I take my time and whisk slowly—it’s worth it! Also, if you don’t have a whisk, a fork works fine, just keep stirring well. This little step makes the whole dish taste so much better and looks way nicer on your plate.

• macaroni - Substitute with penne: Penne has a similar texture and will hold the sauce well.

• chopped spinach - Substitute with kale: Kale provides a similar leafy texture and nutritional profile.

• chopped artichoke hearts - Substitute with chopped asparagus: Asparagus offers a similar tender texture and mild flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella melts well and provides a creamy texture.

• milk - Substitute with heavy cream: Heavy cream will make the dish richer and creamier.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and a slightly different flavor profile.

• flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and enhances the flavor.

• Allow the spinach artichoke macaroni to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled macaroni to an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store the container in the refrigerator if you plan to eat the macaroni within 3-4 days. This keeps the cheddar cheese sauce creamy and the macaroni fresh.
• For longer storage, consider freezing. Portion the macaroni into individual servings using freezer-safe containers or heavy-duty freezer bags. This makes reheating easier and reduces waste.
• Label each container or bag with the date and contents. This helps you keep track of how long the macaroni has been stored and ensures you use the oldest portions first.
• When ready to reheat, thaw frozen macaroni in the refrigerator overnight. This gradual thawing helps maintain the texture of the spinach and artichoke hearts.
• Reheat the macaroni in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent drying out, and remove the foil for the last 5 minutes to achieve a crispy top.
• Alternatively, you can reheat individual portions in the microwave. Place the macaroni in a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• If the cheese sauce appears too thick after reheating, stir in a splash of milk to restore its creamy consistency.
• Enjoy your spinach artichoke macaroni as a quick and delicious meal, perfect for busy weeknights or as a comforting leftover.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Spinach Artichoke Macaroni in an oven-safe dish. Add a splash of milk or a small amount of butter to keep it moist. Cover the dish with aluminum foil to prevent drying out. Bake for about 20 minutes or until heated through. Remove the foil in the last 5 minutes to get a crispy top.

• Stovetop Method: Place the macaroni in a non-stick skillet over medium heat. Add a splash of milk or a small amount of butter to help it reheat evenly and stay creamy. Stir frequently to prevent sticking and ensure even heating. Cook for about 5-7 minutes or until heated through.

• Microwave Method: Transfer the macaroni to a microwave-safe dish. Add a splash of milk or a small amount of butter to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Microwave on medium power for 1-2 minutes, stirring halfway through. Continue microwaving in 30-second intervals until heated through.

• Double Boiler Method: Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl over the pot, making sure it doesn't touch the water. Add the macaroni to the bowl and stir occasionally. The gentle heat will warm it up evenly without drying it out. This method is particularly good for maintaining the creamy texture of the cheese sauce.

• Large pot: Used to cook the macaroni according to package instructions.

• Colander: Essential for draining the cooked macaroni.

• Skillet: Needed to melt the butter and prepare the cheese sauce.

• Whisk: Useful for stirring in the flour and gradually whisking in the milk.

• Measuring cups: Necessary for measuring out the macaroni, spinach, artichoke hearts, cheese, and milk.

• Wooden spoon: Ideal for mixing the cheese sauce with the spinach and artichokes.

• Baking dish: Used to transfer the combined macaroni and cheese sauce for baking.

• Oven: Required to bake the dish at 350°F (175°C) for 15 minutes.

• Knife: Needed for chopping the spinach and artichoke hearts.

• Cutting board: Provides a surface for chopping the spinach and artichoke hearts.

• Measuring spoons: Used to measure out the butter and flour.

• Oven mitts: Important for safely handling the hot baking dish from the oven.

Pre-cook the macaroni: Cook the macaroni ahead of time and store it in the fridge. This way, you can skip the boiling step when you're ready to assemble the dish.

Use pre-chopped vegetables: Buy chopped spinach and artichoke hearts from the store to save time on prep work.

Make the sauce in advance: Prepare the cheese sauce a day before and store it in an airtight container. Reheat gently before combining with the macaroni.

Skip the baking: If you're in a hurry, skip the baking step and serve the dish straight from the skillet.