Description
A cozy, creamy twist on classic mac and cheese with bold flavors of spinach and artichoke, made effortlessly in a crock pot.
Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 2 cups fresh or frozen spinach
- 1 can artichoke hearts (drained)
- 8 oz cream cheese
- 2 cups sharp cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup milk or half-and-half
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional: crushed red pepper flakes or lemon juice for extra zing
Instructions
- Dump the uncooked pasta into the bottom of the crock pot.
- Layer spinach and chopped artichokes over the noodles.
- Cube the cream cheese and spread it on top.
- Pile on the shredded cheddar and mozzarella cheeses.
- Sprinkle with seasonings and pour the milk or half-and-half over everything.
- Set the crock pot to low for 2 to 2.5 hours, stirring halfway through if possible.
- Once done, stir well before serving and adjust consistency with milk if necessary.
Notes
Store leftovers in a lidded container in the fridge for up to three days. Reheat with a splash of milk for best results.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg