Ingredients
The following ingredients have 8 Servings
- 6 tablespoons salted butter
- at room temperature
- plus more for greasing
- One 1-pound box short-cut pasta
- such as macaroni
- 2 cups whole milk
- plus more
- if needed (see Tip)
- One 8-ounce package cream cheese
- cubed
- 3 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground pepper
- Ground cayenne pepper
- 2 cups packed fresh baby spinach
- chopped
- One 8-ounce jar marinated artichokes
- drained and roughly chopped
- 1 ½ cups crushed butter crackers
- or about 1 sleeve
- ¾ teaspoon garlic powder
Instruction
- Preheat the oven to 375˚F
- Grease a 9-by-13-inch baking dish
- In a large saucepan, bring 4 cups salted water to a boil over high heat
- Add the pasta and cook, stirring occasionally, for 8 minutes
- Stir in the milk and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 5 minutes more
- Remove the pan from the heat and stir in 2 cups cheddar and 3 tablespoons butter
- Season with salt, pepper and cayenne
- Stir in the spinach and artichokes
- If the sauce feels too thick, add ¼ cup milk or water to thin it
- Transfer the mixture to the prepared baking dish
- Top with the remaining 1 cup cheddar
- In a medium bowl, stir together the crackers, the remaining 3 tablespoons butter, and the garlic powder
- Sprinkle the crumbs evenly over the mac and cheese
- Bake until the sauce is bubbling and the crumbs are golden, about 20 minutes
- Let cool for 5 minutes and serve
- Store any leftovers refrigerated in an airtight container for up to 3 days