Name: Spinach Artichoke Mac & Cheese
Prep time: 20 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: Kosher salt; 1 lb. pasta shells; 3 tbsp. butter, plus 2 tbsp. melted butter, plus more for greasing; 4 tbsp. cloves garlic, minced; 3 tbsp. all-purpose flour; 3 c. milk (preferably whole); Freshly ground black pepper; 2 c. (8-oz.) blocks cream cheese, cut into cubes; 3 c. shredded mozzarella; 1 1/2 c. freshly grated Parmesan, divided; 2 (10-oz.) packages frozen chopped spinach, thawed and drained; 2 (15-oz.) cans artichoke hearts, drained and chopped; 1 c. panko bread crumbs

Step 1Preheat oven to 375°. Butter a 9"-x-13" baking dish. In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.

Step 2In 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 until melted.

Step 3Remove pan from heat and whisk in mozzarella and 1 cup of Parmesan. Continue whisking until melted and smooth. Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.

Step 4In a small bowl, combine remaining 1/2 cup Parmesan with panko and melted butter. Sprinkle mixture over macaroni.

Step 5Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.