Favorite Recipes of Maverick Swaniel Harrienger

{December 17, 2016}   Spinach + Artichoke Dip Macaroni + Cheese (The Chopped Cookbook, Food Network, 2014, page 21)

Serves eight.


  • Kosher salt
  • 4 tablespoons unsalted butter
  • Finely ground black pepper
  • 0.33 cup all-purpose flour
  • 6 cups milk
  • 1 ten-ounce package frozen spinach, thawed + drained
  • 1 nine-ounce package frozen artichoke hearts, thawed + drained
  • 1.75 cups shredded mozzarella
  • 1 pound elbow macaroni pasta
  • 1 cup panko crumbs
  • 2 tablespoons extra-virgin olive oil


  1. Preheat the oven to 400°F.
  2. Bring a large pot of salted water to a boil.
  3. Heat the butter in a medium saucepan over medium-high heat.  Stir in the onion, 2.5 teaspoons salt, + a couple pinches of pepper.  Cook 6 minutes, stirring occassionally.  Stir in the flour until combined.  Whisk in the milk + bring to a simmer 10 minutes.  Stir in the artichoke hearts + simmer 10 minutes.  Stir in the mozzarella + remove from the heat.
  4. Add the pasta to the boiling water + cook according to package directions.  Drain.  Toss the pasta with the sauce.  Transfer to a 3.5 quart baking dish.
  5. Toss the panko with the oil + sprinkle over the pasta.  Bake 40 minutes.

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