Spinach Artichoke Dip Mac and Cheese

Spinach Artichoke Dip Mac and Cheese with Sfoglini Trumpets

2022 March Macness contender! Chef Casey combines all the deliciousness of this classic dip with Sfoglini Trumpets for an innovative mac that's sure to be a crowd pleaser.



  • 1/4 cup + 1 tablespoon extra-virgin olive oil
  • 1/4 cup flour

  • 1 each garlic clove
  • 1 each small yellow onion
  • 1 14 ounce can quartered artichoke hearts
  • 10 ounces frozen chopped spinach, defrosted and drained
  • 1 1/2  teaspoons kosher salt
  • pinch ground pepper
  • 2 cups whole milk
  • 8 ounces cream cheese, room temperature
  • 8 ounces (2 cups) low moisture, part skim mozzarella, grated
  • 2 ounces (1/2 cups) Parmigiano-Reggiano, finely grated
  • 1/2 pound Sfoglini Semolina Trumpets


    In a small skillet, heat the 1/4 cup of olive oil over medium heat. Whisk in the flour, and continue to whisk, fairly constantly, until the flour cooks out and the roux comes together, about 5-7 minutes. Do not let the roux brown, it should be a beige-y green from the olive oil. Keep in the skillet, and set aside to cool.

    Microplane the garlic clove, and finely slice the yellow onion. Drain the artichoke hearts and roughly chop, then set aside. In a large saute pan or skillet, heat the remaining tablespoon of olive oil over medium-low heat, then add in the onion. Sweat, without browning, for a few minutes, stirring as needed, until the onion is translucent, then stir in the artichokes, and allow them to soften as well. Add in the garlic, and let it soften for a couple of minutes, continuing to stir to keep the veggies from browning.

    Make sure the spinach is as dry as possible, squeezing any excess liquid out, then add to the pan with the onion and garlic. Stir to combine well, and let the spinach heat up, about 2-3 minutes, then lower the temp to just keep warm.

    Bring a pot of heavily salted water to a boil. Cook pasta to al dente, according to package instructions. Drain.

    Preheat a high broiler.

    Place the small skillet with the roux back over medium heat, then whisk in the milk. Continue to whisk constantly, about 5 minutes, until milk has thickened and become smooth. Pour over the spinach mixture and stir well to combine. Turn the heat off.

    Fold the pasta into the spinach artichoke mixture. Stir in the cream cheese, 13/4 cup of mozzarella, and all but a couple tablespoons of Parmigiano-Reggiano. Sprinkle the remaining cheese over the top, then place under the broiler for just a minute or so, until the cheese is bubbling and golden.

    Serve immediately as is, or with chips or veggies to dip.

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