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Spinach & Artichoke Mac-n-Cheese

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Spinach & Artichoke Mac-n-Cheese

4 from 2 votes
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Course: Lunch
Cuisine: American
Keyword: Spinach & Artichoke Mac-n-Cheese
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 342kcal


  • 2 medium squash, summer
  • 2 cup macaroni pasta, dry
  • 1 tablespoon butter, unsalted
  • 1 tablespoon flour, all-purpose
  • 1/2 cup milk
  • 1/2 ounce cream cheese, low fat
  • 1 teaspoon salt
  • 1 cup spinach
  • 1 cup artichoke hearts, jarred

Serve With

  • 2 cup blueberries


  • Rinse and chop squash. Place it in a pot of water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until squash is soft.
  • Transfer squash to a blender or food processor and purée until smooth.
  • Meanwhile, prepare the pasta as directed on package for al dente.
  • In a large skillet, melt butter over medium heat. Add the flour and heat until bubbly, stirring constantly to avoid burning. Add milk and stir again until bubbly.
  • Stir in 1/2 cup of squash purée. Add cream cheese and whisk until smooth. Add salt, spinach, and roughly chopped artichokes. Stir and heat through.
  • Add in cooked pasta and stir to coat evenly.
  • Serve with blueberries on the side.
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Calories: 342kcal | Carbohydrates: 62g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 763mg | Fiber: 7g | Sugar: 14g

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