Creamy Spinach Artichoke Mac and Cheese Bake
A luxurious twist on classic mac and cheese that combines tender pasta with a silky, vegetable-forward sauce. Cream cheese and mayonnaise create an exceptionally smooth base enriched with roasted artichoke hearts and bright spinach. The dish features warm, savory notes from garlic and onion powder balanced by umami-rich parmesan, while fresh parsley adds herbaceous finishing touches. The contrast between creamy interior and lightly browned, bubbly top provides textural depth. This casserole suits weeknight dinners and casual entertaining equally well, especially for those seeking a vegetable-laden comfort food. Serve it warm alongside a simple green salad or crusty bread to balance the richness. What sets this version apart is the mayo-cream cheese combination, which yields a lighter, airier texture than traditional béchamel-based mac and cheese, plus the sophisticated addition of wine and artichoke hearts enhances it beyond standard recipes.
Ingredients
- kosher salt, optional
- 1 lb elbow pasta, dried
- 12 oz cream cheese, room temperature
- ½ cup mayonnaise
- ¼ cup almond milk
- ¼ cup white wine
- 1 tbsp garlic powder
- 2 tsp onion powder
- ground peppercorns, to taste optional
- 1 cup parmesan cheese, grated
- 1 cup parmesan cheese, shredded
- 1 10 oz package frozen chopped spinach, thawed
- 1 10-14 oz jar roasted artichoke hearts, drained and chopped
- ¼ cup fresh flat-leaf parsley, stemmed and chopped
Instructions
- 1
Preheat oven to 400 degrees.
- 2
Bring a large pot of salted water to boil and cook the pasta until al dente, about 5-7 minutes. Drain.
- 3
In a stand mixer fitted with whisk attachment, whisk together cream cheese and mayonnaise on medium speed until combined.
- 4
Gradually add almond milk, white wine, garlic powder, onion powder, and pepper. Whisk until smooth, creamy, and light, about 2-3 minutes.
- 5
Remove bowl from mixer and fold in parmesan, spinach, artichoke hearts, and cooked pasta. Season with salt to taste.
- 6
Pour mixture into a 9x13 casserole dish and bake until cheese is golden and bubbly, 25-30 minutes.
- 7
Broil for an additional 3-5 minutes to lightly brown the top.
- 8
Serve warm, garnished with fresh parsley.
Tips
Don't skip whisking the cream cheese and mayo base for 2-3 minutes. This aerates the mixture and prevents a dense, heavy casserole. A proper whip creates the signature light texture that distinguishes this recipe from heavier mac and cheese versions.
Cook pasta 1-2 minutes under al dente. It continues softening during the 25-30 minute bake, so slightly firm pasta prevents mushiness. Remove from boiling water with a bit of firmness at the bite.
Thaw spinach completely and squeeze dry in a clean kitchen towel or cheesecloth. Excess moisture dilutes the sauce and prevents proper browning. This step matters significantly for final texture and cheese melt quality.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in a 350-degree oven until warmed through, 15-20 minutes.
Assemble the casserole completely, cover, and refrigerate overnight before baking. Add 5-10 minutes to total bake time from cold.
Pair with a crisp green salad dressed in vinaigrette, crusty bread, or roasted vegetables. Works for casual weeknight dinners and small entertaining.
Common Mistakes
Skip mixing the base properly and end up with a grainy or broken sauce. Whisk the cream cheese and mayo fully before adding liquids.
Use cold cream cheese straight from the fridge and create lumps in the sauce. Bring to room temperature for smooth incorporation.
Add pasta while hot and drain without oil, then coat immediately with the cheese sauce. Allows better adhesion and prevents clumping.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Replace cream cheese with dairy-free cream cheese, mayo with vegan mayo, and parmesan with nutritional yeast or cashew parmesan. Almond milk is already dairy-free. Texture may differ slightly; results depend on dairy-free product quality.
Can I freeze spinach artichoke mac and cheese?
Yes. Cool completely, cover tightly, and freeze up to 2 months. Thaw overnight in the refrigerator. Reheat covered at 350 degrees for 25-30 minutes until heated through. Some cream-based sauces separate slightly after freezing; stir gently while reheating.
What if I don't have almond milk?
Substitute with whole milk, half-and-half, or heavy cream in equal amounts. Each produces a different richness level. Whole milk is closest to the original; heavy cream yields a much richer, denser casserole. Water is not recommended.