Spinach Artichoke Macaroni and Cheese

This recipe came out of a copy of Good Housekeeping. I could not find the issue, but the only change I made was the noodle type. My husband loves spinach artichoke dip, so this was a big hit. I prefer to make the entire recipe in my Dutch Oven so I only have to use one dish.

16oz Cavatappi Pasta 

2 Cups Whole Milk

8oz Cream Cheese

8oz Finely Shredded Sharp Cheddar Cheese

1/8 tsp Cayenne Pepper

6 Tbsp Unsalted Butter, Room Temperature

2 cups Fresh Baby Spinach, Chopped 

13.5oz Can Artichoke Hearts, Drained, Chopped

1/2 Cup Crushed Ritz Crackers (About 1/4 Sleeve, or 1 Fresh Stack) 

3/4 tsp garlic powder

Salt and Pepper

1. Heat oven to 375°F. Grease 9x13 baking dish.

2. In large saucepan, bring 4 cups water to a boil on high. Add pasta and cook, stirring occasionally, for 8 min.

3. Stir in milk and cream cheese and cook until cream cheese has melted and pasta is al dente, about 5 min. more.

4. Remove pan from heat and stir in 2 cups Cheddar, cayenne. 3 Tbsp butter, and 1/4 tsp each salt and pepper. Fold in spinach and artichokes, adding milk if the mixture is too thick. Transfer mixture to prepared baking dish. Top with remaining Cheddar Cheese.

5. In medium bowl, combine crackers with garlic powder and remaining 3 Tbsp butter. Sprinkle crumbs evenly over pasta.

6. Bake until sauce is bubbling and crumbs are golden brown, about 20 min. Let cool 5 min, before serving.