In partnership withDaiya

Spinach Artichoke Mac and Cheese Is Comfort Food at its Best

published Sep 28, 2020
Spinach Artichoke Mac and Cheese
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Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

Like clockwork, the arrival of sweater weather brings a craving for all things cheesy and comforting. So we set out to create a dish that’s warm, cozy, and melty, without being heavy. The answer is this mac and cheese. It features the classic combination of spinach and artichokes to balance the richness, and what makes it even more of a win is that it’s loaded with the unexpected deliciousness of Daiya plant-based cheese. Their new Mozzarella Style Cutting Board Shreds and Cheddar Style Cutting Board Shreds bring surprise and delight to every single bite.

Find Unexpected Joy in This Melty Spinach Artichoke Mac and Cheese

There are countless benefits to eating plant-based. It supports your overall health, not to mention the health of the environment. So it’s well worth exploring the deliciously dairy-free world of Daiya. Leave what you know or what you’ve tasted of plant-based cheeses in the past at the door.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

Pro tip: The shreds melt easily and are so full of rich flavor, you hardly have to pile them on to experience their stretchy, gooey deliciousness. Start with less, then add more as you go. No matter what, these Mozzarella Style Cutting Board Shreds and Cheddar Style Cutting Board Shreds give cheese lovers all the flavor and texture you crave in a great mac and cheese.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

Spinach Artichoke Mac and Cheese

Prep time 20 minutes

Cook time 25 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 3 cloves

    garlic

  • 1

    (12-ounce) jar quartered artichoke hearts

  • 6 ounces

    Daiya Mozzarella Cutting Board Cheeze Shreds (about 1 1/2 cups)

  • 6 ounces

    Daiya Cheddar Cutting Board Cheeze Shreds (about 1 1/2 cups)

  • 2 tablespoons

    olive oil

  • 2 tablespoons

    all-purpose flour

  • 5 cups

    baby spinach (5 ounces)

  • 2 teaspoons

    kosher salt

  • 3 cups

    unsweetened almond milk

  • 8 ounces

    dry short pasta, such as cavatappi or fusilli

Instructions

  1. Arrange a rack in the upper third of the oven and heat the oven to broil.

  2. Mince 3 cloves garlic. Drain 1 jar quartered artichoke hearts, then coarsely chop.

  3. Heat 2 tablespoons olive oil in a medium cast iron skillet over medium-high heat until shimmering. Add the garlic and cook until fragrant, about 30 seconds. Add 2 tablespoons all-purpose flour, and stir until golden, about 30 seconds. Add the artichoke hearts, 5 cups baby spinach, and 2 teaspoons kosher salt and cook until the spinach wilts, about 3 minutes.

  4. Add 3 cups unsweetened almond milk and bring to a boil, about 6 minutes. Stir in 8 ounces dry short pasta, and cook, stirring occasionally until the milk is reduced by a third, thickened, and the pasta is al dente, 8 to 10 minutes.

  5. Reserve 2 ounces (about 1/2 cup) Daiya Mozzarella Cutting Board Cheeze Shreds and 2 ounces (about 1/2 cup) Daiya Cheddar Cutting Board Cheeze Shreds in a bowl. Stir the remaining 4 ounces (about 1 cup) mozzarella and 4 ounces (about 1 cup) cheddar shreds until melted. Sprinkle the reserved shreds evenly over the top of the pan.

  6. Broil until the cheeze melts, 1 to 2 minutes. Serve immediately.