The Millennial Chef

Shrimp, Artichoke & Spinach Mac-N-Cheese


1 pound of your favorite short pasta

3 tablespoons of unsalted butter

3 tablespoons of flour

2 cups of whole milk

1/2 cup of chicken stock

1 pinch of cayenne

1/2 teaspoon of ground mustard

3 cups of cheddar cheese, grated

1 pound of cooked shrimp, diced

1.5 cups of marinated artichokes

2 cups of fresh spinach

1 lemon, juice and zest

Salt and pepper, to taste

Serving size- 4


  1. Start by taking out a large pot and filling it with water. Bring this to a rapid boil, season with a little salt and add your pasta. Cook according to package instructions.
  2. While your water is boiling, start making your cheese sauce. Take out a saute pan with high sides and melt 3 tablespoons of butter on medium heat. Then, sprinkle in your flour, and whisk until it's incorporated. Cook this for a minute. Then, slowly add in your milk & chicken vigorously. You do not want to form any clumps here! Bring the mixture up to boil and cook on medium to high heat until it turns into a thick, delicious bechamel. Next, season with a pinch of salt, 1 teaspoon of pepper & ground mustard and a pinch of cayenne. Then, turn off the
  3. Once the pasta has cooked the perfect al dente, drain. Add the cooked shrimp, artichokes and spinach to the pot you cooked your pasta in, and then add the pasta back into the pot. Pour half of your cheese sauce all over the pasta mixture and combine. If you think it needs more sauce, keep it comin'! This is up the cook. Taste for seasonings and enjoy!

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