Tri-Color Spinach And Artichoke Mac And Cheese

Ronna Farley

By
@RonnaF

This recipe prepares in a single pot, is easy to prepare and my entire family devours it!


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Comments:

Serves:

8

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Mac and cheese is one of my favorite comfort foods and I loved the addition of spinach and artichokes to this one-pot recipe. Nice and cheesy, with a hint of spice, I couldn't stop eating this. So good!

Ingredients

16 oz
package tri-color rotini
1/2 c
butter
8 oz
shredded sharp cheddar cheese
1/2 c
chopped onion
1/4 c
chopped red bell pepper
1 tsp
granulated sugar
1/2 tsp
ancho chili powder
1/4 c
all-purpose flour
14 oz
can evaporated milk
8 oz
plain greek yogurt
14 oz
can artichoke hearts, drained and chopped
10 oz
package frozen chopped spinach, thawed and drained well
2/3 c
panko bread crumbs

Directions Step-By-Step

1
In a 3-quart over-proof casserole dish cook tri-color rotini in salted water according to package directions. Drain well.
2
Preheat oven to 375 degrees F.
3
Melt butter in the same casserole dish over medium heat. Add onion and red pepper; cook and stir for 3 minutes. Whisk in sugar, ancho chili powder and flour. Cook and stir for 1 minute. Remove from heat. Set aside 1/3 cup cheddar cheese. Slowly whisk in evaporated milk. Add yogurt and remaining cheese, artichokes, spinach and rotini.  Blend well.
4
In a small bowl, combine remaining 1/3 cup cheese and panko bread crumbs. Sprinkle over top.
5
Bake at 375 degrees F for 30 minutes or until bubbly and topping is nicely browned. Makes 8 servings

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Collection: One-Pot Meals
Other Tag: Quick & Easy