Best 2 20 Minute Spinach And Artichoke Macaroni Cheese Recipes

Prepare to be amazed by our collection of delectable spinach and artichoke macaroni and cheese recipes, a symphony of flavors that will tantalize your taste buds and leave you craving more. Embark on a culinary journey as we present a variety of recipes that cater to every palate, from classic comfort food to innovative and modern twists. Whether you prefer a creamy and cheesy indulgence or a lighter, healthier option, we have something for everyone. Dive into the ultimate comfort food experience with our classic spinach and artichoke macaroni and cheese, featuring a luscious blend of creamy cheese sauce, tender spinach, and savory artichoke hearts. For those seeking a healthier alternative, our lightened-up version offers a guilt-free indulgence, using low-fat milk and reduced-fat cheese without compromising on flavor. Craving something truly unique? Try our sun-dried tomato and pesto macaroni and cheese, a vibrant and flavorful twist on the classic dish. Roasted red peppers add a smoky sweetness to our roasted red pepper and artichoke macaroni and cheese, while our bacon and spinach macaroni and cheese is a meat lover's delight. Explore the possibilities and discover your new favorite macaroni and cheese recipe today!

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY

Spinach Artichoke Mac & Cheese Recipe by Tasty image

Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 10

Ingredients

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

LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE

Lightened-Up Spinach and Artichoke Macaroni and Cheese image

This lightened-up but still creamy version of macaroni and cheese is full of protein--an impressive 29 grams per serving-quite an accomplishment for a vegetarian meal. The whole-wheat pasta, spinach and artichoke hearts add their vitamin, mineral and fiber superpowers.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

Tips:

To save time, purchase pre-cooked chicken or rotisserie chicken.
For a vegetarian version, omit the chicken and add an extra cup of vegetables, such as broccoli or bell pepper.
Use a variety of cheeses to create a more complex flavor. Try a combination of cheddar, mozzarella, and Parmesan.
For a crispier topping, sprinkle panko breadcrumbs or crushed crackers over the casserole before baking.
If you don't have a baking dish, you can cook the casserole in a large skillet over medium heat.

Conclusion:

This spinach and artichoke macaroni and cheese is a quick and easy weeknight meal that the whole family will love. It's cheesy, creamy, and packed with flavor. Plus, it's a great way to sneak in some extra vegetables. So next time you're looking for a comfort food fix, give this recipe a try. You won't be disappointed.