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Spinach and Artichoke Mac 'n Cheese Cups

Bev Cooks Recipe by
(22 reviews)
Spinach and Artichoke Mac 'n Cheese Cups
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 12
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Spinach and Artichoke Mac 'n Cheese Cups

Need I say more?


cup elbow macaroni
(16 oz) jar alfredo sauce (I used roasted garlic)
(9 oz) package frozen spinach, thawed and any excess liquid squeezed out
(6.5 oz) jar artichoke hearts, drained
Pillsbury™ refrigerated crescent rolls (from an 8 oz and 4 oz tube)
cup Rice Chex™ cereal
cup grated parmesan cheese


  • 1 In a small food processor, pulse the Rice Chex™ cereal and the parmesan cheese together, until you get a bread crumb consistency. Set aside.
  • 2 Pour the alfredo sauce into a small sauce pan. Add the thawed spinach and artichoke hearts. Stir to combine. Bring to a light simmer.
  • 3 Bring a small pot of salted water to a boil. Cook the macaroni until al dente (package instructions). Drain and add to sauce. Stir to combine.
  • 4 Arrange the crescent rolls in a muffin pan. Be sure and press the dough in the bottom of the tin to cover all of the space.
  • 5 Spoon the macaroni filling into each muffin cup. Sprinkle with the Rice Chex™/parmesan topping.
  • 6 Slide into a 400°F oven for about 15 minutes. Check at the 13-minute mark.
  • 7 Serve immediately.
See Step By Step


Spinach-Artichoke Mac 'n Cheese Cups

As prepared by Bev Cooks,

I'm not kidding when I say lids will flip right off.

You like eating, right? I mean, I know it's sort of KEY to living and all. But you like the act of it, am I right? Good.

You like happiness too, right? I mean, I know it's sort of KEY to our well being and all. But you like to feel happy, am I right? Good.

You like to shake, rattle and roll, right? I mean, I know it's sort of KEY to, well, . . . I guess not much, but let's just go with it.

Let me just get to the point. What I have for you today will have your rattle shaking and rolling all. up. on. yo. face.

Spinach + Artichoke Hearts + Macaroni + Alfredo Sauce + Pillsbury Crescent Rolls = Sweet Mother Mary of Motown.

Let's rattle.

Grab some elbow macaroni, some Green Giant frozen spinach, artichoke hearts, jarred alfredo sauce (I used roasted garlic and died), some Rice Chex cereal, some parmesan cheese and some Pillsbury crescent rolls. Shakin' yet?

Ingredients for Mac n Cheese Cups

First off, give the cereal and the cheese a quick blitz in a small food processor.

Cheese and Cereal

Instant crunchy topping!

Crunchy Topping for Mac and Cheese Cups

Then dump that alfredo sauce into a small saucepan and bring to a simmer. Stir in the thawed spinach (squeeze out any extra liquid too) and artichoke hearts. Now, you can break up the hearts as much as you like, or leave them whole. I left them mostly whole because I heart big chunks of hearts.

See what I did there?

Alfredo Sauce and Artichoke Hearts

Once you cook the elbow mac, just drain and dump-a-roo! One of these days I WILL stop saying things like that.

Add Macaroni

Go ahead and press the crescent rolls down into a muffin tin. Press the bottoms to cover all the space. Does that make sense? Like, in each tin or cup. Cover it all. Never mind.

Crescent Dough Cups

Spoon in that gah-lor-ious creamy pasta into each dough cup.

Filled Mac and Cheese Cups

Then sprinkle the little cereal/cheese mixture on top!

Bake bake bake aaaaannnnddd….

Sprinkle with Topping

Not even kidding, you guys.

Baked Mac and Cheese Cups

I ate four in one single breath.

Spinach and Artichoke Mac and Cheese Cups

The TASTE of these will straight up body slam you to the ground.

Mac and Cheese Cups Ready to Eat

Shake. Rattle. Roll.

*Bev recommends eating these on the sofa for when the body slamming occurs. Less pain, ya know? For more musings visit her blog at Bev Cooks and her Tablespoon profile.
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Nutrition Information 

No nutrition information available for this recipe
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