Tri-Color Spinach And Artichoke Mac And Cheese

Ronna Farley


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

★★★★☆ 2 votes
15 Min
45 Min

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!


16 oz
package tri-color rotini
1/2 c
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


1In a 3-quart over-proof casserole dish cook tri-color rotini in salted water according to package directions. Drain well.
2Preheat oven to 375 degrees F.
3Melt 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.
4In a small bowl, combine remaining 1/3 cup cheese and panko bread crumbs. Sprinkle over top.
5Bake 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