Spinach Artichoke Mac Cheese Recipe By Tasty

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!

Steps:

• Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
• Add cream cheese until melted, stirring until there are no lumps.
• Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
• Add pasta and mix until pasta is evenly coated.
• Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
• Enjoy!

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.

Steps:

• In a blender, combine spinach and 1 cup of milk and blend to combine. Simultaneously, in a separate pot of boiling water, cook pasta according to package directions. Drain once done and reserve pasta water.
• Melt butter in a saucepan and, once melted, whisk in flour to combine. Then, slowly add milk and spinach mixture, whisking to combine.
• Once sauce is slightly simmering, add cheese and other spices, stirring frequently until the sauce has thickened. Add pasta water if needed.
• Toss pasta in sauce and serve warm.

Steps:

• Preheat oven to 375. Butter a 9x13 inch baking dish.
• In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
• In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
• Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
• Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
• Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
• In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
• Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.