Prep Time 35 MIN
Total Time 35 MIN
Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone’s favorite one-pot wonder.
Ingredients
- 4 cups water
- 2 cans (12 oz each) evaporated milk
- 1 teaspoon salt
- 2 cloves garlic, finely chopped
- 1 lb uncooked ziti pasta
- 2 teaspoons cornstarch
- 2 cups shredded deli rotisserie chicken
- 1 can (14 oz) artichoke hearts, drained, coarsely chopped
- 6 oz shredded Parmesan cheese (about 1 1/2 cups)
- Juice of 2 medium lemons (about 2/3 cup)
- 2 tablespoons butter
- 4 cups baby spinach (5-oz package)
- ½ teaspoon pepper, if desired
Directions
- In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
- In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
- Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
- Add spinach, and stir until wilted. Serve with reserved cheese and pepper.