The temperatures definitely dropped a bit this week, which have definitely made me crave some comfort food. There is just something oh so lovely about snuggling up on the couch and digging in to a big bowl of delicious, cheesy goodness. And that is just what I’m doing with this Artichoke and Spinach Macaroni and Cheese Casserole.
Today, the Sunday Supper family is coming together to share recipes for captivating casseroles of all kinds! I definitely couldn’t resist the opportunity to create one of my own. Especially when it could involve cheese.
Here’s a little secret: I am not a big maker of macaroni and cheese at home. When I used to eat it on a more regular basis, it was from a familiar blue box with a packet of powdered cheese. I’m not going to lie: I still kind of love it; it’s a childhood food memory for me. I know so many people adore the deliciousness of homemade macaroni and cheese, but I’ve tried not to tempt myself by making it on a regular basis. But this week, I gave in. And I’m glad I did.
Of course, I did make a few substitutions to create a “healthier” macaroni and cheese casserole. Butternut squash and plain Greek yogurt helped me in that department. Plus, adding spinach and artichokes added extra texture, flavor, and veggie goodness. But in the end, it still is cheesy, gooey, and delicious. I won’t lie – I may or may not have dug my fork into the casserole dish as soon as it came out of the oven. I couldn’t resist.
So, I guess what I’m saying is that I might just be on the macaroni and cheese casserole bandwagon. I am a goner. What other combinations can I create? My mind is already considering the options….what do you like to put in your macaroni and cheese?
- 3 cups cubed butternut squash
- 1¼ cups vegetable broth
- 1½ cups milk
- 3 cloves garlic, minced
- 2 tablespoons plain Greek yogurt
- 1½ cup Gruyere cheese, divided
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
- 1 pound pasta (I used corkscrew)
- 9 ounces fresh spinach
- 14 ounce can artichokes, diced
- Salt and pepper, to taste
- Preheat the oven to 375 degrees F.
- In a deep skillet, add the butternut squash, vegetable broth, milk, and garlic and simmer over medium high heat. Bring to a gentle boil, then reduce the heat to simmer for about 10 minutes, until the squash is tender.
- Remove squash mixture from heat and carefully add to a blender with Greek yogurt, salt, and pepper. Blend until smooth.
- Add in 1 cup of Gruyere cheese, mozzarella cheese, and Parmesan cheese. Blend again until smooth and the cheese is melted.
- Meanwhile, saute the spinach and artichokes in a man on medium heat until the spinach is just wilted, about 5 minutes. Set aside.
- Cook the pasta according to package ingredients, one minute short of suggested cooking time. Drain and set aside.
- Add the noodles, cheese mixture, and spinach and artichokes into a large bowl and stir to combine. Pour into a large casserole dish (9x13") and sprinkle with the remaining Gruyere cheese.
- Place in the oven to bake for 20 minutes, until the top of the casserole is golden brown. Remove from oven and allow to sit 5 minutes before serving. Enjoy!
Make sure you check out all of the amazing casserole dishes from the Sunday Supper family today!
Captivating Breakfast Casseroles
- Boozy Baked French Toast from Brunch with Joy
- Orange & Date Wife Saver Breakfast Casserole from A Mama, Baby & Shar-pei in the Kitchen
- Spinach, Sausage and Polenta Breakfast Casserole from The Redhead Baker
Appetizing Casserole Sides
- Baked Cauli-Tots Casserole from Cupcake and Kale Chips
- Savory Sweet Potato and Sausage Bread Pudding from Nik Snacks
- Shredded Brussels Sprouts Casserole from Take A Bite Out of Boca
Main Event Casseroles
- Artichoke and Spinach Macaroni and Cheese Casserole from Ruffles & Truffles
- Baked Penne with Roasted Cauliflower and Italian Sausage from Hezzi-D’s Books and Cooks
- Bison Meatloaf Casserole from Jane’s Adventures in Dinner
- Cheesy Chicken Corkscrew Casserole from Recipes Food and Cooking
- Cheesy, Creamy, Cauliflower and Sausage Casserole from Eating In Instead
- Chicken Enchiladas from Serena Bakes Simply From Scratch
- Chicken Parmesan Quinoa Bake from Alida’s Kitchen
- Chicken Ramen Mini Casseroles from The Ninja Baker
- Chicken with Whole Grains Casserole from Cindy’s Recipes and Writings
- Chinese Noodle Casserole from Momma’s Meals
- Crab Casserole for Two from Magnolia Days
- Homemade Poppy Seed Chicken from Food Done Light
- Fully Loaded Tater Tot Casserole from Culinary Adventures with Camilla
- King Ranch Casserole from The Texan New Yorker
- King Ranch Mac and Cheese from The Weekend Gourmet
- Baked Ziti with Meatballs from Curious Cuisiniere
- Mexican Lasagna from MealDiva
- Mom’s Taco Casserole from Lifestyle Food Artistry
- Moroccan Polenta Casserole from Pancake Warriors
- Moussaka from Nosh My Way
- Neeps & Tatties Casserole from Happy Baking Days
- Quick No Boil Tuna Pasta Bake from Mess Makes Food
- Sausage Peppers and Onion Pasta Casserole from Family Foodie
- Southwestern Spaghetti Pie from The Messy Baker
- Cheesy, Layered Italian Pasta Torta from La Bella Vita Cucina
- Stove-top Four Cheese Mac and Cheese from The Girl In The Little Red Kitchen
- Supreme Pizza Strata from A Kitchen Hoor’s Adventures
- Sweet Corn and Green Chile Chicken Tamale Pie from Simply Healthy Family
- Taco Casserole from Peanut Butter and Peppers
Decadent Dessert and Sweet Casseroles
- Baked Lemon Dessert from Food Lust People Love
- The Best Homemade Cinnamon Rolls from Pies and Plots
- Butterscotch Bread Pudding from The Foodie Army Wife
- Classic Apple Crisp from That Skinny Chick Can Bake
- Ultimate Deep Dish Brownies from Recipe for Perfection
- Vegan Oreo Rice Krispie Treats from Killer Bunnies, Inc
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