Spinach Artichoke Mac and Cheese

• kosher salt↗

  to taste

• pasta shells1 lb
• butter↗3 tablespoons

  melted

• butter↗2 tablespoons

  plus more for greasing

• garlic cloves↗4 tablespoons

  minced

• all-purpose flour↗3 tablespoons
• milk (preferably whole)↗3 cups
• fresh ground black pepper↗

  to taste

• cream cheese, cut into cubes↗8 ounces
• shredded mozzarella cheese3 cups
• freshly grated parmesan cheese, divided1 1⁄2 cups
• frozen chopped spinach, thawed and dained20 ounces
• artichoke hearts, drained and chopped30 ounces
• panko breadcrumbs↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 375. Butter a 9x13 inch baking dish.

2. 2

   In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.

3. 3

   In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.

4. 4

   Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.

5. 5

   Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.

6. 6

   Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.

7. 7

   In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.

8. 8

   Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.