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Spinach and Artichoke Mac and Cheese with Garlic Bread Breadcrumbs

Spinach and Artichoke Mac and Cheese with Garlic Bread Breadcrumbs

Ingredients

For the base sauce:

  • 2 cups heavy cream

  • 1 clove garlic, crushed

  • 1/2 cup grainy mustard

  • 2 cups shredded low moisture mozzarella

  • 1 cup shredded fontina or mild provolone for base sauce

  • 1 3-ounce brick cream cheese, cut into pieces at room temperature or 4 ounces gorgonzola Dolce

  • 1 16-ounce bag chopped spinach, defrosted and squeezed out in a kitchen towel

  • 2 cups defrosted artichoke hearts or bottoms, chopped

  • 4 tablespoons butter

  • 4 cloves minced garlic

  • 2 1/2 cups coarsely ground breadcrumbs from pieces of stale Italian bread

  • 1 cup grated Parmigiano-Reggiano cheese

  • 1/2 cups chopped flat-leaf parsley

Directions

Make the base sauce for the mac: Bring cream, garlic clove and mustard to a low boil, and simmer 5 minutes to thicken. Remove garlic clove and add in cheese; stir to melt.

Add spinach and artichokes to cheese sauce, add pasta and stir to combine. Place in a casserole dish.

Melt butter in a small pot over medium heat, swirl butter with minced garlic a minute or 2 and toss with breadcrumbs to moisten. Combine with cheese and parsley then sprinkle over casserole.

Bake mac until brown and bubbly, and serve.