INGREDIENTS
1
(14- to 15-ounce) can Artichoke hearts
2 cups
Baby spinach, packed leaves
1/2 tsp
Garlic powder
8 oz
Elbow macaroni or medium pasta shells, dried jumbo
3 tbsp
All-purpose flour
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Kosher salt
1 cup
Panko breadcrumbs
4 tbsp
Butter, unsalted
2 oz
Cream cheese
3/4 cup
Gouda cheese, grated
1/2 cup
Gruyere cheese, grated
3/4 cup
Parmesan cheese
2 cups
Whole milk