Artichoke Mac and Cheese 

Tangy artichoke hearts and fontina cheese add sophistication to the comfort food classic.

Hands On Time:
20 mins
Total Time:
20 mins

For some reason, a jar of artichokes languishes all too often in the back of the cupboard, but it's time this pantry staple got its due. Here, they dress up creamy mac and cheese, adding texture and punch to every bite. Fontina is an extra rich choice for the cheese, and a shower of grated Parmesan adds intense savory, salty notes. But don't worry, it's not too fancy; elbow macaroni keeps the dish comfortingly familiar. Though of course you can use another shape like cavatappi or penne, if you prefer.


  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 1 teaspoon grated garlic (from 1 garlic clove)

  • 2 cups half-and-half

  • 8 ounces fontina cheese, shredded (about 2 cups)

  • 2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup)

  • 1 (12-oz.) jar marinated quartered artichoke hearts, drained (⅓ cup drained liquid reserved) and coarsely chopped

  • 2 cups uncooked elbow macaroni, cooked according to pkg. directions (about 4 cups cooked)


  1. Melt butter in a large pot over medium. Add flour; cook, whisking constantly, 2 minutes. Add garlic, and gradually whisk in half-and-half. Cook, whisking often, until thickened, about 4 minutes. Add cheeses and reserved artichoke liquid; stir until cheese melts. Add chopped artichokes and cooked pasta. Cook, stirring occasionally, until sauce thickens, 2 to 3 minutes.

    Artichoke Mad and Cheese
    Jennifer Causey
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