Artichoke Mac & Cheese {Gluten Free}

If Spinach and Artichoke dip and Mac & Cheese had a baby this Artichoke Mac & Cheese {Gluten Free} would be it!  It’s the perfect take on our favorite comfort food Mac & Cheese! The addition of garlic, artichokes & spinach make this the perfect dinner casserole.

Artichoke Mac & Cheese {Gluten Free} title

This dish is super easy and its the perfect way to get a few extra veggies into your day while enjoying the ooey gooey cheesy goodness of Mac & Cheese.  This in no way is a healthy dish; however it is delicious its like a spinach artichoke dip had a baby with Paula Deans Famous Mac & Cheese.  I think next time we make this I might even add a bit of precooked Chicken to give us a bit of protein.  Either way this Artichoke Mac & Cheese was the perfect meal on a chilly day!

 

Ingredients:

4 Cups of your favorite GF Pasta (I used Rotini)

1/4 Cup Gluten Free Flour Blend

2 Cups Milk

1/4 Cup Butter

3 Cloves Garlic, minced

1 Tub (8oz) Chive & Onion Cream Cheese Spread

1 Teaspoon Fresh Ground Black Pepper

1 Teaspoon Salt

1 Tablespoon Dijon Mustard

2 Cans (14oz each) Artichoke Hearts, drained, quartered

3 Cups Baby Spinach

6 Oz Package Shredded Parmesan Cheese, divided

1 1/2 Cups Shredded Colby & Monterey Jack Cheese

1 Snack Size Bag Plain Potato Chips

 

Preheat the oven to 375*.

Cook the pasta according to package directions omitting the salt.  I prefer to use a Gluten Free Pasta that is a blend of rice, quinoa, potato and corn; it seems to be the closest thing to real pasta that I’ve found.

Gluten Free Pasta

In a large pot add the butter, garlic, and pepper.  Sauté the garlic for a minuet until its fragrant.  Next add the four mixture stirring it until it gets somewhat thick and the “flour” taste cooks off (about a min or two).  I would recommend using a whisk for this process, so you get a creamy sauce.

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Now a little at a time add the milk using your whisk ensure that its smooth and creamy.  Once it starts to thicken then add a bit more milk until you have incorporated all of it.  Now add the salt, Dijon mustard and  Chive & Onion Cream Cheese until it’s all melted together.

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Once your sauce is smooth and creamy lightly mix in the artichokes, spinach, pasta and 1/2 of the parmesan cheese.  Place half of the Artichoke Mac & Cheese into a greased 9X13 casserole.  Sprinkle the  Shredded Colby & Monterey Jack Cheese evenly over the Artichoke Mac & Cheese then pour the remaining pasta over the cheese layer.

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Now for the topping!  Take your snack size bag of chips and open them then pour the remaining parmesan cheese into the chip bag.  Hold the top of the chip bag closed with your hand and use your other hand to mash-up the chips with the cheese to form a bread crumb like topping.  When things are mashed up pretty evenly sprinkle the mixture over the pasta; then bake in the oven for 35 min until the top is golden brown.

Artichoke Mac & Cheese {Gluten Free} 5

Artichoke Mac & Cheese {Gluten Free}
Author: 
Recipe type: Main dish
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Gluten Free Artichoke Mac & Cheese is the perfect take on our favorite comfort food, and artichokes and spinach make this the perfect dinner casserole.
Ingredients
  • 4 Cups of your favorite GF Pasta (I used Rotini)
  • ¼ Cup Gluten Free Flour Blend
  • 2 Cups Milk
  • ¼ Cup Butter
  • 3 Cloves Garlic, minced
  • 1 Tub (8oz) Chive & Onion Cream Cheese Spread
  • 1 Teaspoon Fresh Ground Black Pepper
  • 1 Teaspoon Salt
  • 1 Tablespoon Dijon Mustard
  • 2 Cans (14oz each) Artichoke Hearts, drained, quartered
  • 3 Cups Baby Spinach
  • 6 Oz Package Shredded Parmesan Cheese, divided
  • 1½ Cups Shredded Colby & Monterey Jack Cheese
  • 1 Snack Size Bag Plain Potato Chips
Instructions
  1. Preheat the oven to 375*.
  2. Cook the pasta according to package directions omitting the salt. I prefer to use a Gluten Free Pasta that is a blend of rice, quinoa, potato and corn; it seems to be the closest thing to real pasta that I've found.
  3. In a large pot add the butter, garlic, and pepper. Sauté the garlic for a minuet until its fragrant. Next add the four mixture stirring it until it gets somewhat thick and the "flour" taste cooks off (about a min or two). I would recommend using a whisk for this process, so you get a creamy sauce.
  4. Now a little at a time add the milk using your whisk ensure that its smooth and creamy. Once it starts to thicken then add a bit more milk until you have incorporated all of it. Now add the salt, Dijon mustard and Chive & Onion Cream Cheese until it's all melted together.
  5. Once your sauce is smooth and creamy lightly mix in the artichokes, spinach, pasta and ½ of the parmesan cheese. Place half of the Artichoke Mac & Cheese into a greased 9X13 casserole. Sprinkle the Shredded Colby & Monterey Jack Cheese evenly over the Artichoke Mac & Cheese then pour the remaining pasta over the cheese layer.
  6. Now for the topping! Take your snack size bag of chips and open them then pour the remaining parmesan cheese into the chip bag. Hold the top of the chip bag closed with your hand and use your other hand to mash-up the chips with the cheese to form a bread crumb like topping. When things are mashed up pretty evenly sprinkle the mixture over the pasta; then bake in the oven for 35 min until the top is golden brown.

 

 

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