Spinach Artichoke Macaroni and Cheese

Ingredients

• 2 cups elbow macaroni
• 1 teaspoon salt (for pasta water)
• 1 tablespoon all-purpose flour
• 3 cups milk (whole or 2%)
• 1 cup vegetable broth
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup cream cheese, softened
• 1 cup frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (for topping)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
3. In the same pot, melt the cream cheese over medium heat, stirring until smooth.
4. Add the flour to the melted cream cheese and whisk together until well combined, about 1 minute.
5. Slowly pour in the milk and vegetable broth, whisking continuously to prevent lumps. Stir until the mixture thickens, about 3-5 minutes.
6. Once thickened, add the mozzarella cheese and Parmesan cheese, stirring until fully melted and creamy.
7. Incorporate the thawed spinach, chopped artichokes, garlic powder, onion powder, black pepper, and cayenne pepper. Mix thoroughly.
8. Combine the cooked macaroni with the cheese sauce, ensuring every piece is coated.
9. Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
10. In a small bowl, mix breadcrumbs with the remaining Parmesan cheese and sprinkle over the macaroni.
11. Bake for 25-30 minutes, or until the top is golden brown and crispy.
12. Remove from the oven and let it sit for 5 minutes before serving.

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