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