The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’ve ever thought, “What if my favorite party dip could be dinner?” you’re in for a treat. I took creamy, dreamy spinach artichoke dip and turned it into a super cheesy, ultra-comforting mac and cheese. And let me tell you it works so well. It’s got all the gooey goodness of classic mac but with the tangy, herby flavors of the dip we all love. Perfect for cozy nights, last-minute dinners, or impressing your friends with something different (and seriously tasty).
Method
1. Boil the Pasta
Start by cooking your pasta according to the instructions on the package. While it boils, keep an eye on the texture you want it just al dente so it doesn’t get too soft later. Right before you drain it, carefully scoop out at least 1 cup of the pasta water and set it aside. This starchy water is key for building the creamy sauce later. Once the pasta is done, drain it and set it aside for now.
2. Make the Roux
In a large sauté pan or skillet, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and begins to bubble slightly, sprinkle in 1½ tablespoons of flour. Whisk constantly and quickly until the flour is fully blended with the butter and forms a smooth, paste-like consistency. Keep whisking for about 1 minute this step is important because it cooks off the raw flour flavor and helps build the base of the creamy sauce.
3. Add the Spinach Artichoke Dip and Liquids
Once your roux is ready, add in the spinach artichoke dip along with ½ cup of half and half and the reserved pasta water (start with about ¾ cup and add more if needed). Stir everything together using a wooden spoon or spatula until the dip melts and blends into the liquid. Let it cook gently for a minute or two, stirring often, until the sauce becomes smooth and slightly thick. It should be creamy and easy to stir not watery or clumpy.
4. Melt the Cheese and Season the Sauce
Turn off the heat before adding the shredded cheese. This is really important if the pan is too hot, the cheese can break and become grainy instead of silky. Stir in 1 cup of shredded white cheddar and ½ cup of mozzarella. Add your seasonings now too ½ teaspoon each of salt, pepper, garlic powder, and onion powder. Stir gently but thoroughly until all the cheese has melted and the sauce looks rich, cheesy, and smooth.
5. Combine Pasta with Sauce
Now it’s time to bring it all together. Add your cooked pasta right into the pan with the sauce. Using your spoon or spatula, fold everything together slowly so the sauce coats every single noodle. If it looks a little thick, you can add a splash more of the reserved pasta water to loosen it up. Stir gently until everything is well mixed and creamy. Taste and adjust the seasoning one last time more salt, pepper, or garlic powder if needed.
6. Serve and Enjoy
Once everything is creamy and hot, it’s ready to serve! You can dish it out straight from the pan or transfer it to a serving bowl. For a little extra flair, top it with a bit of extra shredded cheese and broil it for a couple of minutes until golden. Or keep it simple and cozy either way, it’s absolutely delicious.
Necessary Tools
- Large pot (for boiling pasta)
- Large sauté pan or skillet
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Cheese grater (if not using pre-shredded cheese)
Spinach Artichoke Dip Into Mac And Cheese
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
½ lb pasta (any kind you like – I used elbow macaroni)
6.5 oz spinach artichoke dip (I used Gotham Greens)
2 tbsp butter
1½ tbsp flour
½ cup half and half
1 cup reserved pasta water
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 cup white cheddar cheese, shredded
½ cup mozzarella cheese, shredded
Directions
- Cook the pasta just like the package says. Before draining, save at least 1 cup of that starchy pasta water it’s liquid gold for the sauce.
- In a large sauté pan, melt the butter over medium heat. Once melted, add in the flour and whisk until it’s smooth and bubbly. Let it cook for about 1 minute to get rid of the raw flour taste.
- Add in your spinach artichoke dip, half and half, and the reserved pasta water. Stir it all together until it turns into a thick and creamy sauce.
- Turn off the heat. Mix in the white cheddar, mozzarella, and all the spices. Stir until the cheese melts into the sauce.
- Finally, add your cooked pasta right into the pan. Stir everything together so the noodles get nice and coated in that cheesy dip magic.
- Taste it. Add more salt or pepper if you want. Then, dig in!
Notes
- Don’t skip cooking the flour in butter it helps thicken the sauce and keeps it from tasting raw.
- Make sure the heat is off before adding the cheese, or it might get grainy instead of creamy.
- Add pasta water a little at a time if the sauce seems too thin or thick it’s super helpful for getting the right texture.
- Shred your own cheese if you can. Pre-shredded often has coating that keeps it from melting smoothly.
Serving Suggestions
- Top it with extra cheese and broil for 2-3 minutes until golden and bubbly.
- Serve it with garlic bread or a simple side salad.
- Add cooked chicken or crispy bacon bits if you want some extra protein.
- Sprinkle crushed crackers or panko on top for a crunchy finish.
Fun Fact
Did you know spinach artichoke dip became popular in the U.S. during the 1950s when casseroles and party dips were all the rage? Now it’s a game-day classic and today, it’s living a new life in mac and cheese form!
Conclusion
This spinach artichoke mac and cheese is rich, cozy, and packed with flavor. It’s perfect for when you want something fun and cheesy but just a little different. Plus, it’s easy to whip up with a few pantry staples and your favorite store-bought dip. I’ve made it more times than I can count, and every time it disappears fast. Try it once and I promise it’ll be one of your new go-to comfort meals.
