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Spinach Artichoke Mac
Melissa Hart

Spinach Artichoke Mac

The dip becomes dinner when pasta carries the spinach, artichoke and tangy cheese. Squeeze the spinach dry and drain the artichokes well; hidden water is the enemy of this sauce. Parmesan goes in after mozzarella and cream cheese so it does not clump.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb shell pasta
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 8 oz cream cheese cut into pieces
  • 3 cups freshly shredded low-moisture mozzarella cheese
  • 1 cup finely grated Parmesan cheese
  • 14 oz canned artichoke hearts drained and chopped
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 1/2 tsp garlic powder

Method
 

  1. Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, garlic powder and remaining salt.
  3. Cook on low for 45 minutes, then stir in the cream cheese and mozzarella until mostly smooth.
  4. Fold in the Parmesan, artichokes and dry spinach.
  5. Cook on low for 45 to 60 minutes more until the pasta is tender and the vegetables are hot.