tri-color spinach and artichoke mac and cheese

Name: Tri-Color Spinach And Artichoke Mac And Cheese
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 16 ounce(s) package tri-color rotini; 1/2 cup(s) butter; 8 ounce(s) shredded sharp cheddar cheese, divided; 1/2 cup(s) chopped onion; 1/4 cup(s) chopped red bell pepper; 1 teaspoon(s) granulated sugar; 1/2 teaspoon(s) ancho chili powder; 1/4 cup(s) all-purpose flour; 1 can(s) evaporated milk (14 oz); 8 ounce(s) plain greek yogurt; 1 can(s) artichoke hearts, drained and chopped (14 oz); 1 package(s) frozen chopped spinach, thawed and drained well (10 oz); 2/3 cup(s) Panko bread crumbs

(2 ratings)

Tri-Color Spinach And Artichoke Mac and Cheese ready to serve.

review

Blue Ribbon Recipe by

Ronna Farley

@RonnaF

Rockville, MD

This recipe prepares in a single pot. It's easy to prepare and my entire family devours it!

Blue Ribbon Recipe

Sneak some greens into your meal with this one-pot macaroni and cheese. We love the addition of spinach and artichokes to this mac and cheese. They add another depth of flavor to the casserole. Nice and cheesy, with a hint of spice, you won't be able to stop eating this.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 8 serving(s)

prep time 15 Min

cook time 45 Min

method Bake

Ingredients For tri-color spinach and artichoke mac and cheese

16 oz

package tri-color rotini
1/2 c

butter
8 oz

shredded sharp cheddar cheese, divided
1/2 c

chopped onion
1/4 c

chopped red bell pepper
1 tsp

granulated sugar
1/2 tsp

ancho chili powder
1/4 c

all-purpose flour
1 can

evaporated milk (14 oz)
8 oz

plain greek yogurt
1 can

artichoke hearts, drained and chopped (14 oz)
1 pkg

frozen chopped spinach, thawed and drained well (10 oz)
2/3 c

Panko bread crumbs

How To Make tri-color spinach and artichoke mac and cheese

1
In a 3-quart oven-proof casserole dish cook tri-color rotini in salted water according to package directions. Drain well.

2
Preheat oven to 375 degrees F.
3
Melt butter in the same casserole dish over medium heat. Add onion and red pepper; cook and stir for 3 minutes. Whisk in sugar, ancho chili powder, and flour. Cook and stir for 1 minute. Remove from heat. Set aside 1/3 cup cheddar cheese. Slowly whisk in evaporated milk. Add yogurt and remaining cheese, artichokes, spinach, and rotini. Blend well.
4
In a small bowl, combine the remaining 1/3 cup cheese and Panko bread crumbs. Sprinkle over top.
5
Bake at 375 degrees F for 30 minutes or until bubbly and topping is nicely browned. Makes 8 servings
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