Spinach Artichoke Macaroni Cheese: 6 Reasons to Love It

Creamy Spinach Artichoke Macaroni & Cheese for Cozy Nights

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C).
Cook the gluten-free pasta according to package directions until slightly undercooked (al dente), about 7-9 minutes. Drain and set aside.
In a skillet, melt butter over medium heat. Add minced garlic and sauté for 2 minutes until fragrant.
Whisk in gluten-free flour with melted butter and garlic, cooking for 2-3 minutes until it resembles wet sand.
Gradually pour in half & half, whisking continuously until sauce thickens, about 3-5 minutes.
Stir in garlic powder, black pepper, dried parsley, kosher salt, onion powder, red pepper flakes, nutmeg, and smoked paprika, then fold in spinach.
Add Boursin cheese and chopped artichokes, stirring until cheese melts into the sauce.
Gradually add shredded gruyère cheese and mix until melted and smooth.
Fold the cooked pasta into the cheese mixture, ensuring every piece is coated.
Transfer the mixture to a baking dish, top with reserved shredded cheese.
Bake for 15-20 minutes, until top is golden and bubbly. Broil for an additional 2-3 minutes if desired.
Allow to cool slightly before serving.