Spinach and artichoke mac-and-cheese bake from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods (page 125) by Tieghan Gerard

Ingredients

macaroni pasta
cream cheese
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

anne_xzj2j6 on April 23, 2026

This was good, but not great for the amount of effort, ingredients, and calories, haha. The macaroni I used (standard elbow noodles) were overcooked following the directions as written. Next time I’ll boil them half as long as suggested before adding in the milk and cheeses!
Ezair92 on April 08, 2024

This was delicious!!! The instructions threw me off a bit when you didn’t drain the pasta. And I thought I read it wrong. Thankfully the reviews below helped me to really follow the instructions as is. And it turned out great
kshell on January 19, 2024

Skipped the last cup of cheese added at the end and I prefer it that way. Rich enough without it.
ingabritt on December 24, 2021

A. Alex and I both really liked it. Nora was less than enthused about the veggies but still ate the noodles. I thought it was magical that i didnt have to drain the pasta and when i followed the instructions to the letter as to liquid quantities, the liquidy-ness of the final product was just perfect. I cooked the pasta for just 4 minutes before adding the milk and cream cheese. That was right--8 minutes would have been WAY too long. The noodles were perfectly tender coming out of the oven. Make a half batch because this is a ton of food. Made on 12-23-21
anya_sf on August 06, 2020

I adjusted ingredient proportions to make it ever-so-slightly healthier: 4 Tbsp butter (total), 4 oz cream cheese, 1/2 cup cheddar on top (full amount mixed in), 4 cups spinach, 16 oz artichoke hearts, 2/3 of the cracker topping. For the pasta, I used medium shells (8 min cooking time per package). The water was absorbed after 7 minutes, so I added the milk and cream cheese, and that was absorbed after 4 minutes - not sure if the heat was too high, but the pasta was al dente at that point. I did stir in 1/4 c extra milk. This mac-and-cheese was really tasty and I would definitely make it again the same way I did, except I might use the full amount of topping since it was so good.