So creamy, so cheesy and so easy to make in just 25 min. And it’s lightened up with only 369 calories per serving!

Spinach and Artichoke Mac and Cheese - So creamy, so cheesy and so easy to make in just 25 min. And it's lightened up with only 369 calories per serving!

Getting dinner on the table can be such a hassle sometimes. But with Horizon Organic® Mac and Cheese, you have the perfect quick and easy dinner trifecta – great ingredients, delicious taste, and convenience.

Spinach and Artichoke Mac and Cheese - So creamy, so cheesy and so easy to make in just 25 min. And it's lightened up with only 369 calories per serving!

And to make things even easier, I present you the Mac-N-Ator. All you have to do is select the ingredients that are already sitting at home and the MAC-N-ATOR will generate a mac and cheese recipe for you. Easy peasy.

Spinach and Artichoke Mac and Cheese - So creamy, so cheesy and so easy to make in just 25 min. And it's lightened up with only 369 calories per serving!

Best of all, you’ll have you favorite dip transformed into the creamiest mac and cheese of all. And it’ll be on your dinner table in less than 30 minutes using a few basic kitchen staples. It’s also made a bit lighter (and creamier) with Greek yogurt, saving you from a few calories. Double win, right?

Spinach and Artichoke Mac and Cheese

So creamy, so cheesy and so easy to make in just 25 min. And it’s lightened up with only 369 calories per serving!

Ingredients

  • 1 6-ounce package Horizon Organic® Pasta Shells & White Cheddar Cheese
  • 3 cups baby spinach, chopped
  • 1 14-ounce can artichoke hearts, drained and chopped
  • ¼ cup Horizon Organic® Reduced Fat Milk
  • ¼ cup Greek yogurt
  • ¼ cup freshly grated Parmesan
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup Panko*
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Prepare pasta according to package instructions.
  • Working quickly, stir in spinach, artichoke hearts, milk, Greek yogurt, Parmesan, butter, garlic powder and onion powder until the spinach has wilted; season with salt and pepper, to taste.
  • Heat Panko in a large skillet over medium high heat. Cook, stirring, until browned and toasted, about 3 minutes.
  • Serve pasta immediately, sprinkled with Panko and garnished with parsley, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Disclosure: This post is sponsored by Horizon Organic. All opinions expressed are my own.