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

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Spinach Artichoke Mac and Cheese



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

Tree Nuts

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