Artichoke and Spinach Macaroni and Cheese Casserole
 
Prep time
Cook time
Total time
 
Creamy, delicious macaroni and cheese mixed with spinach and artichokes, baked in a casserole dish!
Author:
Recipe type: Main
Cuisine: American
Serves: 12 servings
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Remove squash mixture from heat and carefully add to a blender with Greek yogurt, salt, and pepper. Blend until smooth.
  4. Add in 1 cup of Gruyere cheese, mozzarella cheese, and Parmesan cheese. Blend again until smooth and the cheese is melted.
  5. Meanwhile, saute the spinach and artichokes in a man on medium heat until the spinach is just wilted, about 5 minutes. Set aside.
  6. Cook the pasta according to package ingredients, one minute short of suggested cooking time. Drain and set aside.
  7. 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.
  8. 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!
Recipe by Helpful Homemade at https://helpfulhomemade.com/artichoke-spinach-macaroni-cheese-casserole-sundaysupper/