Spinach and artichoke mac and cheese

Two favourites – classic mac 'n' cheese and spinach and artichoke dip – come together to make a pasta bake everyone will love.

Credit: Mary Makes It Easy

• serves

  4

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

Mac and cheese

• 350 g dry cavatappi pasta (see Note)
• 45 g butter, divided
• 1 onion, finely diced
• Kosher salt
• Freshly ground black pepper
• 1 clove garlic, minced
• 4 handfuls baby spinach
• ½-1 cup (125-250 ml) marinated artichoke hearts, drained and chopped
• 2 tbsp + 1 tsp tbsp flour
• 2 cups (500 ml) whole milk, warmed
• ½ tsp crushed red pepper flakes
• Pinch freshly grated nutmeg
• 1 tsp Dijon mustard
• ½ cup (50 g) grated Parmigiano-Reggiano cheese
• 1 cup (225 g) grated cheddar cheese
• 1 cup (225 g) grated mozzarella

Topping

• 1 egg
• 1½ tbsp (30 ml) whole milk
• Kosher salt
• Freshly ground black pepper
• 3 slices sandwich bread, roughly torn into small pieces
• ½ cup grated mozzarella
• 1½ tbsp grated Parmigiano-Reggiano cheese

Instructions

1. Preheat your oven to 220°C (425°F) and lightly grease a 18 cm x 28 cm (7x10 inch or 2L) casserole dish with non-stick cooking spray or softened butter.
2. Bring a large pot of salted water to a boil then add the pasta and cook according to package directions just until al dente. Drain the pasta and set aside until ready to use.
3. Meanwhile, melt 3 tsp of butter in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until lightly golden, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds then add in the spinach, season with more salt and pepper and cook just until wilted. Transfer the spinach mixture to a bowl along with the artichokes and set aside.
4. Melt the remaining 1½ tablespoons of butter into the pan. Sprinkle with flour and cook, whisking frequently, for 1 minute. While whisking, slowly add the warm milk. Season with 1 teaspoon of salt, ½ teaspoon of pepper, red pepper flakes and nutmeg and bring to a light boil. Cook, whisking frequently, until thick, about 4 to 5 minutes.
5. Reduce the heat to low and whisk in the mustard, Parmigiano-Reggiano, cheddar and mozzarella cheese. Switch to a heatproof spatula or a wooden spoon and stir in the spinach mixture. Stir in the pasta. Pour into your prepared casserole dish.
6. To make the topping, whisk the egg and milk together in a medium mixing bowl. Season with salt and pepper and stir in the torn bread as well as the mozzarella and Parmigiano-Reggiano cheeses.
7. Top the casserole with this bread mixture. Bake for 20 to 25 minutes or until golden brown and bubbly. Allow the mac and cheese to rest for a few minutes before serving.

Note

• Feel free to substitute cavatappi with any short pasta shape.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.