Spinach Artichoke Mac And Cheese

• kosher salt, to taste
• 1 lb pasta shells
• 3 tablespoons butter, melted
• 2 tablespoons butter, plus more for greasing
• 4 tablespoons garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 cups milk (preferably whole)
• fresh ground black pepper, to taste
• 8 ounces cream cheese, cut into cubes
• 3 cups shredded mozzarella cheese
• 1 1/2 cups freshly grated parmesan cheese, divided
• 20 ounces frozen chopped spinach, thawed and dained
• 30 ounces artichoke hearts, drained and chopped
• 1 cup panko breadcrumbs

1. Preheat oven to 375. Butter a 9x13 inch baking dish.
2. In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
3. In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
4. Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
5. Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
6. Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
7. In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
8. Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.

kosher salt, pasta shells, butter, butter, garlic, allpurpose, milk, fresh ground black pepper, cream cheese, mozzarella cheese, freshly grated parmesan cheese, spinach, hearts, breadcrumbs

Taken from www.food.com/recipe/spinach-artichoke-mac-and-cheese-538785 (may not work)