Spinach Artichoke Mac And Cheese - cooking recipe

Ingredients

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

Preparation

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