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.