no-boil spinach artichoke mac n' cheese
A hearty, lemony, springy indulgence when that pasta craving just won't fuck off.
Ingredients
- 1 lb shell or elbow pasta (or shellbows)
- 3 cups whole milk
- 1/2 cup plain whole milk Greek yogurt
- 2 tbsp butter, melted
- 1 tbsp lemon zest
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 10-oz bag frozen spinach, thawed and drained
- 1 12-oz jar martinated artichokes, drained and chopped
- 2 cups low-moisture mozzarella cheese, shredded
- 1 1/2 cups gouda cheese, shredded
- 1/2 cup fresh parmesan cheese, grated
- fresh basil and black pepper, to serve
Instructions
- Preheat oven to 400 degrees. Lightly grease a 9 x 13 inch casserole dish with butter.
- In a large bowl, whisk together the milk, 1 cup of water, yogurt, butter, lemon zest, garlic powder, onion powder, and a big pinch each of salt and pepper.
- With a wad of paper towels, squeeze as much moisture as you can out of the spinach. Add to the bowl along with the artichokes and half of the mozzarella and gouda cheeses. Stir, then fold in the pasta.
- Pour the pasta and milk mixture into the casserole dish and spread evenly. Make sure the pasta is submerged in the liquid. Cover tightly with foil and bake for 40-45 minutes until the pasta is soft.
- Uncover the dish. Sprinkle the remaining mozzarella and gouda, as well as the parmesan, overtop. Bake an additional 10-15 minutes until the cheese melts and bubbles. Unf. Let sit 5 minutes, then divvy up portions and top with fresh basil and black pepper. FUCKING ENJOY.