Spinach and Artichoke Mac and Cheese
A bubbling layer of mozzarella and Parmesan makes this spinach and artichoke mac and cheese gloriously golden.
By Yankee Magazine|Jan 06 2026|
Spinach & Artichoke Mac and Cheese
Photo Credit: Michael Piazza / Styling by Catrine KeltyThis nostalgic twist on a party classic turns spinach-artichoke dip into the ideal comfort food. The decadent cheese sauce is enriched with cream cheese and a generous hit of garlic, then combined with fusilli and baked under a bubbling layer of mozzarella and Parmesan until gloriously golden.
This recipe was originally published in “Cheese Pull” in the January/February 2026 issue of Yankee.
Yield:
4 to 6 servings
Ingredients
5 tablespoons salted butter, plus more for greasing dish
4 cups shredded whole-milk mozzarella
7 ounces (about 2½ cups) grated Parmesan
8 ounces fusilli
3 medium garlic cloves, peeled and minced
¼ cup (35 grams) all-purpose flour
3 cups whole milk
4 ounces cream cheese, cut into 1-inch pieces
6 ounces chopped frozen spinach, thawed and wrung dry in a clean kitchen towel
1 14-ounce can artichokes, drained and chopped
Kosher salt and freshly ground black pepper, to taste
Instructions
Butter an 8-by-8-inch baking dish and set aside. Preheat your oven to 350°F and set a rack to the middle position.
Combine the mozzarella and Parmesan in a medium bowl and set aside.
Cook the pasta in salted water according to the package directions until just al dente (or a little bit underdone—it will continue to cook in the oven). Drain, pour into a large mixing bowl, and toss with 1 tablespoon butter until pasta is well coated. Set aside.
Dry the pot used for the pasta and return it to the stove. Add the remaining 4 tablespoons butter and melt over medium heat. Stir in the garlic and sauté until fragrant, about 30 seconds. Reduce the heat to medium-low, add the flour, and whisk to form a paste. Cook, stirring constantly, for about 1 minute.
Add about ¼ cup of milk and whisk until smooth, scraping up any bits of the butter-flour mixture from the bottom and sides of the pan. Increase the heat to medium and gradually whisk in the remaining milk, about ½ cup at a time, until fully incorporated. Continue cooking, whisking constantly, until the mixture is smooth and slightly thickened, 5 to 6 minutes.
Reduce heat to low and add the cream cheese, stirring until smooth. Add 4 cups of the mozzarella-Parmesan blend and stir until all the cheese has melted. Remove from heat, stir the spinach and artichokes into the sauce, and season with salt and pepper. Pour the cheese sauce over the pasta, gently stir to combine, and pour the mac and cheese into the prepared baking dish. Top with the remaining 2½ cups of the mozzarella-Parmesan blend.
Bake until bubbling and lightly browned, 25 to 30 minutes. Remove from the oven and cool for 10 minutes before serving.
