Fast and Fancy Spinach Artichoke Mac and Cheese
INGREDIENTS
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8 ounces dried jumbo elbow macaroni or medium pasta shells
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4 tablespoons (1/2 stick) unsalted butter
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1 cup panko breadcrumbs
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3 tablespoons all-purpose flour
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2 cups whole milk
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2 ounces cream cheese, at room temperature
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3/4 cup grated Gouda cheese
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1/2 cup grated Gruyère cheese
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3/4 cup finely grated Parmesan cheese, divided
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1/2 teaspoon garlic powder (no salt)
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 cups packed baby spinach leaves (about 2 ounces)
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1 (14- to 15-ounce) can artichoke hearts, drained and quartered
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