A popular game day dip takes on macaroni and cheese! Spinach artichoke macaroni and cheese is creamy, comforting, and can be made ahead – perfect for game day!
Happy Monday! <– I’m being incredibly optimistic today. I’m a little sleepy and slow moving today after a fun weekend spent with two of our closest friends. If you follow me on Instagram, you’ll have seen a little bit of what we were up to!
We hit up a local brewery on Saturday where Kyle, my BFF, and her hubs all enjoyed a few craft beers. Me being the non-beer drinker, was the designated driver by default. So, I enjoyed a nice cold brew coffee that they make and have on tap.
Once we got back to the house, the guys enjoyed even more beer, while us girls went with champagne cocktails. Once it was time for bed, I couldn’t sleep at all. That late day cold brew coffee was KILLER. I typically drink decaf coffee because I get so jittery with caffeine. Needless to say, I slept for about an hour, so Sunday was pretty lazy.
Now here I am, still a bit sleepy, but back to grind nonetheless!
Who loves spinach artichoke dip?
This macaroni and cheese is essentially spinach artichoke dip tossed around with pasta, topped with breadcrumbs, and thrown under the broiler. It’s amazingly good and would be the perfect main dish to enjoy while watching the big game!
By the way, kudos to me this year for not having to google which teams are in the Super Bowl. We aren’t football people in this house, but I love game food. The Super Bowl is all about the food and the commercials for me!
This macaroni and cheese is really simple to put together, plus you can make the whole thing in one skillet! Well, aside from boiling the pasta. The best part about this dish? It can be made ahead! Perfect game-day food.
A few notes:
- As with all of my recipes, if you aren’t gluten-free, you can make this with a few simple swaps. Simply use your favorite pasta, all-purpose flour, and regular (or panko) breadcrumbs.
- The recipe calls for 3 to 3 1/2 cups of milk. Start with 3 cups and then once you mix everything together, you’ll probably need to add the extra half cup. If you’re making this ahead, you’ll definitely want to add it.
- To make ahead, I recommend making the recipe, but not broiling it. When you’re ready to eat, just pop it in the oven at 375º, for about 30-35 minutes or until it’s golden brown and bubbly.
I don’t know about you, but I’m pretty hungry just talking about this mac and cheese! I wish I still had some leftovers.
Speaking of leftovers, this spinach artichoke macaroni and cheese reheats well. That’s if you’re lucky enough to actually have leftovers. 😉
Have a fabulous week!
- Kosher Salt
- 1 (12 oz.) Box Gluten-Free Penne or Macaroni*, I like Barilla brand
- 2 Tablespoons Unsalted Butter, divided
- 1 Small Onion, grated
- 1 (5 oz.) Container Fresh Baby Spinach, roughly chopped
- 1 (8.5 oz.) Can Quartered Artichokes, drained and roughly chopped
- 3 Cloves Garlic, finely minced
- Salt & Pepper
- 1 Tablespoon Gum-Free Gluten-Free Flour*
- 3 – 3 ½ Cups Whole Milk
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Cayenne Pepper, optional
- 4 oz. Cream Cheese, full-fat or low-fat at room temperature
- 1 (8 oz.) Block Monterey Jack Cheese, grated (about 2 cups)
- 1 Cup Freshly Grated Parmigiano Reggiano Cheese
- 1 Tablespoon Butter, melted
- ¼ Cup Gluten-Free Breadcrumbs
- ¼ Cup Fresh Parmigiano Reggiano Cheese, grated
- ¼ Teaspoon Paprika
- ¼ Teaspoon Garlic Powder
- Pinch of Salt and Black Pepper
- Bring a large pot of water to a rolling boil and salt it generously. Stir in the pasta and cook for 1 minute less than the package instructions. Drain and rinse well.
- Meanwhile, heat a large (12 inch) skillet over medium heat. Melt 1 tablespoon of the butter and add in the onion. Sauté the onion for 30 seconds and then add in the artichokes, spinach, and garlic. Cook the vegetables until the spinach wilts, about 30 seconds to 1 minute. Season the vegetables with salt and pepper and transfer the mixture to a plate and return the skillet to medium heat.
- Melt the remaining tablespoon of butter and whisk in the flour, cook for 30 seconds. Whisk in 3 cups of whole milk and then add in the garlic powder and cayenne pepper, if using. Allow the sauce to come to a low simmer and thicken slightly – it won’t be as thick as you’re used to for a béchamel.
- Turn the heat to low and stir in the cream cheese until it melts. Stir in the cooked pasta, vegetable mixture, Monterey jack cheese, and parmesan cheese. Remove from the heat. If the mixture is too thick, add the additional half cup of milk.
- Turn on the broiler.
- Mix together the topping ingredients and sprinkle it over the top of the mac and cheese. Broil the spinach and artichoke macaroni and cheese until the top is golden. Enjoy!
- *As with all of my recipes, if you aren't gluten-free, you can make this with a few simple swaps. Simply use your favorite pasta, all-purpose flour, and regular (or panko) breadcrumbs.
- The recipe calls for 3 to 3 1/2 cups of milk. Start with 3 cups and then once you mix everything together, you'll probably need to add the extra half cup. If you're making this ahead, you'll definitely want to add it.
- To make ahead, I recommend making the recipe, but not broiling it. When you're ready to eat, just pop it in the oven at 375º, for about 30-35 minutes or until it's golden brown and bubbly.