Spinach Artichoke Mac & Cheese

Everything you love about spinach artichoke dip meets creamy mac and cheese in this crowd-pleasing comfort food mashup. Three cheeses, tender spinach, and artichokes combine in a rich, velvety sauce, all topped with crispy panko crumbs. It is a perfect dish for a potluck dinner or serving a crowd on game day. Make ahead and pop in the oven right before kickoff!

Yield: 8 - 10 servings

Ingredients

1 pound elbow or bowtie macaroni
3 cloves garlic, minced
4 tbsp butter
4 tbsp all-purpose flour
3 cups The Farmer’s Cow milk
2 The Farmer’s Cow large eggs, beaten
8 oz (2 cups) shredded mozzarella cheese
4 oz (1 cup) shredded cheddar or gruyere
½ cup shredded parmesan cheese
1 package frozen spinach (10 oz), thawed and well-drained
1 can artichoke hearts (14 oz), drained and chopped
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1 cup panko breadcrumbs
2 tbsp melted butter

Directions

Preheat oven to 375°F (190°C), grease a 9x13 baking dish, and gather all ingredients.
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
Melt butter in a large pot over medium heat, add garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk and cook until thickened, about 5 minutes.
Remove the pot from heat. Slowly whisk a ladle full of the hot mixture into the beaten eggs to temper them. Return the tempered eggs back to the pot while whisking.
Stir in all cheeses until melted and season with salt, pepper, and nutmeg.
Mix in the spinach and artichoke hearts until well combined.
Fold in the cooked macaroni until evenly coated.
Pour mixture into prepared baking dish.
Combine panko with melted butter and sprinkle over the top.
Bake for 25-30 minutes until bubbly and golden brown on top.
Let rest for 5-10 minutes before serving.