SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY
Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F (230°C).
- In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
- Slowly add the milk, salt, and pepper. Stir until milk is boiling.
- Add the macaroni, cooking until the milk coats the macaroni like a glaze.
- Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
- Sprinkle the remaining mozzarella on top.
- Bake for 7 minutes, until cheese is bubbly and golden brown.
- Enjoy!
Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams
SPINACH AND ARTICHOKE DIP MAC AND CHEESE
This creamy mac n' cheese has all the ingredients and flavors of your favorite hot dip. Spinach and artichoke hearts are stirred into a cheesy sauce.
Provided by Food Network Kitchen
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Drain and set aside.
- Heat the butter in a medium saucepan over medium-high heat. Add the onion, 2 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until golden, about 6 minutes. Add the flour and stir until absorbed. Whisk in the milk and bring to a simmer. Add the spinach and artichoke hearts and simmer until the sauce thickens, about 10 minutes. Stir in the mozzarella and remove from the heat. Add the cooked pasta and stir to combine. Adjust seasoning with salt and pepper. Transfer to a 3- to 4- quart baking dish.
- Toss the panko with the oil and sprinkle over the pasta. Bake until the filling is bubbling and the panko is golden, about 40 minutes.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE
This lightened-up but still creamy version of macaroni and cheese is full of protein--an impressive 29 grams per serving-quite an accomplishment for a vegetarian meal. The whole-wheat pasta, spinach and artichoke hearts add their vitamin, mineral and fiber superpowers.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Special equipment: a broiler-safe 2-quart baking dish
- Position an oven rack at the center of the oven, and preheat the broiler.
- Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
- Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
- Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
SPINACH, ARTICHOKE AND CHEESE DIP
Delicious and perfect for those cravings we all have. When you just have to have spinach and artichoke dip, make this and all will be well.
Provided by .rox2217
Categories Spinach
Time 15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, warm the olive oil and butter over medium heat.
- When the butter has melted, add onion and cook until wilted. (4 minutes).
- Add the garlic and cook 2 minutes longer, stirring occasionally.
- Sprinkle flour over the onion mixture.
- Cook, stirring constantly, until mixture turns golden brown in color. (12 minutes).
- While whisking, slowly pour chicken broth into onion-flour mixture until it is smoothly incorporated.
- When the mixture begins to simmer, stir in the cream.
- Allow mixture to simmer and remove from the heat.
- Add the Parmesan, bouillon, lemon juice and sugar and stir until thoroughly blended.
- Add the sour cream, spinach and artichoke hearts, Monterey Jack cheese and Tabasco sauce and stir until all ingredients are thoroughly combined.
- Transfer to a warm serving bowl and serve immediately with chips or bread cubes.
Nutrition Facts : Calories 367.4, Fat 30.9, SaturatedFat 16.4, Cholesterol 80.3, Sodium 331.1, Carbohydrate 13.8, Fiber 2.5, Sugar 2.1, Protein 10.8
SPINACH AND ARTICHOKE MAC AND CHEESE
Make and share this Spinach and Artichoke Mac and Cheese recipe from Food.com.
Provided by TiaZia
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta inches Cook to al dente according to package directions. Drain the pasta and reserve.
- While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
- Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
- Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
- Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 972.3, Fat 40.2, SaturatedFat 20.4, Cholesterol 97.1, Sodium 956.5, Carbohydrate 117, Fiber 19.2, Sugar 3.8, Protein 36.8
CHEESY SPINACH & ARTICHOKE DIP
Serve this moreish cheesy dip with tortilla chips, hunks of bread and crudités. It's perfect for a Christmas buffet or party
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
- Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
- Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.
Nutrition Facts : Calories 318 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
SPINACH ARTICHOKE MAC AND CHEESE
Who knew you could combine your favorite dip into a mac and cheese? This is heavenly. All your favorite comfort foods in the same dish. I skipped the salt because there's plenty in the other ingredients, but I've posted as written. Recipe courtesy of Laura Rege www.delish.com.
Provided by AmyZoe
Categories Macaroni And Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Butter a 9x13 inch baking dish.
- In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
- In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
- Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
- Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
- Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
- In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
- Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.
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