Spinach and Artichoke Mac n Cheese Recipe

Slow cooker (affiliate) recipes are quite comforting in the winter months, don't you agree? It keeps you warm from cold short days. However, I found many mac n' cheese recipes, especially the ones in the slow cookers (affiliate), had very little flavoring. While some people may like that, my goal was to infuse flavor into the slow cooker (affiliate) dish. Here's what I came up with and it was a huge hit in my home. I hope you like it and try it.

Ingredients:

12 oz elbow (affiliate) macaroni
2 cans (12 oz each) Evaporated milk
1 cup of Milk
⅓ cup all-purpose flour
½ cup unsalted butter
2 eggs, lightly beaten
4 cups shredded sharp cheddar cheese
2 cups frozen artichoke defrosted and chopped
1 frozen spinach package defrosted and pressed to extract all the liquid.
1 cup red onion finely chopped
3 garlic cloves
1 teaspoon dry mustard ground
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Paprika
¼ teaspoon cayenne pepper

Instructions:

1. Spray the slow cooker (affiliate) with nonstick spray.
2. Bring salted water to a boil in a large saucepan. Cook macaroni according to the packaging. Drain.
3. In a cast iron skillet, melt butter, then add the spinach, artichokes, red onion. Cook for 4 minutes. Then add the garlic.  Add the cayenne and paprika. Cook for 2 minutes.
4. In a large bowl, evaporated milk, milk, flour, eggs, dry mustard, salt, and pepper. Add the shredded cheese.  Add the spinach mixture and cooked macaroni and pour into the slow cooker (affiliate). Stir well. Cook on Low for 2.5 hours. Stir before serving.

Enjoy! This slow cooker (affiliate) recipe will satisfy you and your family after a hard day at work or school.  Try it and see.  Please leave a 5 star rating on the recipe.

Spinach and Artichoke Mac n Cheese Recipe Card

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Sabrina M Quairoli
• Total Time: 3 hours
• Yield: 6

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Description

A twist on the spinach and artichoke dip but with pasta and cooked in a slow cooker. 

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Ingredients

• 12 oz elbow (affiliate) macaroni
• 2 cans (12 oz each) Evaporated milk
• 1 cup of Milk
• ⅓ cup all-purpose flour
• ½ cup unsalted butter, melted
• 2 eggs, lightly beaten
• 4 cups shredded sharp cheddar cheese
• 2 cups frozen artichoke defrosted and chopped
• 1 cup red onion finely chopped
• 3 garlic cloves
• 1 teaspoon dry mustard ground
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Paprika
• ¼ teaspoon cayenne pepper

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Instructions

1. Spray the slow cooker with nonstick spray.
2. Bring salted water to a boil in a large saucepan. Cook macaroni according to the packaging. Drain.
3. In a cast iron skillet, melt butter, then add the spinach, artichokes, red onion. Cook for 4 minutes. Then add the garlic. Add the cayenne and paprika. Cook for 2 minutes.
4. In a large bowl, evaporated milk, milk, flour, eggs, dry mustard, salt, and pepper. Add the shredded cheese. Add the spinach mixture and cooked macaroni and pour into the slow cooker. Stir well. Cook on Low for 2.5 hours. Stir before serving.

Equipment

8 Quart Programmable Slow Cooker with Auto Warm Setting

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(affiliate)

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Category: pasta
• Method: slow cooker
• Cuisine: American

Nutrition

• Serving Size: 1.5 cup
• Calories: 976.73 kcal
• Sugar: 17.22 g
• Sodium: 996.22 mg
• Fat: 57.6 g
• Saturated Fat: 33.4 g
• Trans Fat: 1.66 g
• Carbohydrates: 73.44 g
• Fiber: 6.7 g
• Protein: 43.21 g
• Cholesterol: 220.7 mg

Please note these are affiliate links through Amazon (affiliate), and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.