Ingredients
14 ounces of small elbow macaroni noodles
8 ounces of shredded Jack cheese
4 ounces of shredded Parmesan cheese
14 ounce can of artichoke hearts drained and chopped
10 ounce chopped spinach thawed and drained
1/4 cup milk
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
red pepper flake topping (optional)
Additional Parmesan cheese for topping (optional)
Instructions
Get full recipe >> (One Pot) Spinach & Artichoke Mac and Cheese @ houseofyumm.com