Honestly, is it ever too early to start carb-o loading?
I think not. I really can’t believe I didn’t think of this sooner. There aren’t many things I love more than mac & cheese and spinach artichoke dip. Or just anything including cheese 😉
In fact, when I was younger and I started to get full, I would just pick any remaining cheese out of whatever dish I was eating. Hey, I never said there wasn’t a reason I was 80 lbs overweight. Clearly, I cannot give up cheese forever. I tried once, and I think I lasted 36 hours. Therefore, it is clearly necessary for me to create creamy, cheesey dishes like this baby.
This mac & cheese is creamy, filling and full of flavor, but doesn’t leave you feeling heavy and overly full at the end. Instead of tons of pasta, it’s packed with veggies!
Also, start to finish is about 15 minutes. Yes please.
Spinach Artichoke Mac & Cheese
yield 6-8 servings
- 8 oz dry whole grain pasta of choice
- 1/2 tbs light whipped butter
- 3 cloves garlic, minced
- 8 oz reduced fat cream cheese
- 1 cup unsweetened almond milk
- 1 oz herbed goat cheese
- 1/4 cup freshly grated parmesan cheese
- 2 tsp lemon pepper
- salt to taste
- 10 oz package frozen spinach, thawed (you could easily use fresh as well)
- 2 cans artichoke hearts, chopped
- Place butter and garlic in a large, high rimmed pan over medium heat. Cook until fragrant (about 2-3 minutes).
- Add cheeses, milk, salt and pepper and whisk together until everything melts together in a creamy sauce. When sauce has come together, stir in spinach and artichoke hearts.
- Meanwhile, cook pasta according to package instructions. When fully cooked, drain and transfer into sauce.
- Toss pasta and sauce until fully combined, and serve.