Spinach Artichoke Mac and Cheese - Daiya Foods, Deliciously Dairy-Free Cheeses, Meals & More

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Spinach Artichoke Mac and Cheese

Ingredients

Instructions

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

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

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.

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.

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.

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

Tips for cooking with Daiya

45 min
Total Time
20 min
Prep Time
25 min
Cook Time

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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