1-14ounce canartichoke hearts, quartered and drained (may use marinated)
3tablespoonsbutter
2tablespoonsflour
3clovesgarlicminced
1 1 /2cupsmilk
1 1/2cupsDelta Greek Yogurt
2teaspoonshot sauce
2teaspoonsonion powder
1-10 ozpackagefrozen spinach, thawed and drained
¾cupParmesan cheese, grated
2cupsshredded Monterrey Jack cheesedivided
8ozshells or elbow macaroni, cooked
salt and pepper to taste
Crispy Panko Topping
1/3cuppanko
3tablespoons butter
DIRECTIONS
Making The Spinach Mac & Cheese
Add olive oil to a large heavy bottomed pan on medium heat. Add artichokes and saute until brown on each side (about 2 minutes per side). Remove from pan.
Next add butter to the pan, allow to melt and add flour. Whisk together and then add garlic. Allow garlic to cook for one minute. Then add the milk, Greek yogurt, hot sauce, onion powder and cheeses. Stir to combine and than add the spinach and artichokes.
Add the cooked pasta to the pot and toss evenly to combine all the ingredients heating evenly. Serve with the buttered Panko Topping sprinkled on top.
Enjoy!
Crispy Buttered Panko Topping
Melt butter in a pan over medium heat. Add panko and stir into butter coating evenly. Lower heat and allow panko to toast turning a light brown. Remove from heat and set aside.
Keyword artichokes, cheese dip, mac and cheese, spinach