Description
This creamy Spinach Artichoke Macaroni & Cheese combines tender gluten-free pasta, fresh spinach, marinated artichokes, and a rich blend of Boursin, Gruyère, Pecorino, and Parmesan cheeses. Baked until golden and bubbly, this comforting pasta dish is perfect for family dinners, holidays, or cozy weeknight meals.
Ingredients
Scale
- 12 oz gluten-free pasta of choice
- 1/4 cup unsalted butter
- 2–3 cloves garlic, minced
- 1/4 cup 1:1 gluten-free flour
- 3 cups half-and-half, room temperature
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon smoked paprika
- 2 cups fresh spinach, packed
- 12 oz marinated artichokes, drained and roughly chopped
- 5.3 oz shallot & chive Boursin cheese
- 2 1/2 cups shredded Gruyère cheese
- 1/2 cup shredded Pecorino cheese
- 1 cup grated Parmesan cheese
Instructions
- Prepare the pasta: Preheat the oven to 350°F (175°C). Combine the shredded Gruyère, Pecorino, and Parmesan cheeses in a medium bowl. Cook the gluten-free pasta according to package directions, stopping just before al dente. Drain and set aside.
- Make the roux: Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring constantly. Whisk in the gluten-free flour and cook for 2–3 minutes until the mixture resembles wet sand.
- Prepare the creamy sauce: Gradually pour in the room-temperature half-and-half, whisking continuously to prevent lumps. Cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
- Add seasonings and vegetables: Remove the skillet from the heat. Stir in the garlic powder, black pepper, parsley, salt, onion powder, red pepper flakes, nutmeg, and smoked paprika. Add the fresh spinach and stir until slightly wilted. Mix in the Boursin cheese and chopped artichokes.
- Melt the cheese: Reserve 1 heaping cup of the shredded cheese mixture for topping. Gradually stir the remaining cheese into the warm sauce, one handful at a time, until completely melted and creamy.
- Combine everything: Add the cooked pasta to the cheese sauce and gently stir until evenly coated. Transfer the mixture to a large oven-safe skillet or baking dish. Sprinkle the reserved shredded cheese evenly over the top.
- Bake until golden: Bake for 15–20 minutes until the cheese is melted, golden, and bubbling. For a crispier topping, broil for an additional 1–3 minutes, watching carefully to prevent burning.
- Rest and serve: Remove from the oven and let cool for 5 minutes before serving. Enjoy warm and creamy!
Notes
- Pasta: Cook the pasta slightly under al dente to prevent it from becoming mushy during baking.
- Cheese: Freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Artichokes: Drain the marinated artichokes thoroughly to avoid watering down the sauce.
- Spinach: Frozen spinach can replace fresh spinach. Thaw and squeeze out excess moisture before using.
- Creamy sauce: Add the cheese off the heat and stir gently to prevent a grainy texture.
- Extra crispy topping: Add gluten-free breadcrumbs mixed with a little melted butter before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Add a splash of milk or half-and-half when reheating to restore creaminess.
- Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake until heated through.
- Gluten-free: Check packaged ingredient labels to confirm all ingredients are gluten-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 790 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 52 g
- Saturated Fat: 31 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 155 mg