Cook the pasta in well salted water for a couple of minutes shy of the package directions. It's going to cook further in the oven and you want it to be firm in the finished dish, not mushy and melded into the cheese sauce like a solid brick. I hate that.
Drain and put the pasta in your casserole dish.
Thaw the frozen spinach and drain thoroughly in a strainer. Press with the back of a spoon to get all the excess water out. You don't want a soggy mac and cheese.
The same goes for the artichokes. Squeeze them over the sink to get the excess water out. Then chop or slice them. I slice them because I like to see and taste the artichoke pieces. Add the spinach and artichokes to the pasta. Break up the clumps of spinach well with your fingers and toss everything together in the dish with the lemon juice and garlic.
For the sauce, melt the butter in a heavy bottomed pan, add the flour and whisk for a minute over low heat.
Then add the milk, and heat on medium until it thickens, whisking the whole time. When the milk thickens, take it off the heat and whisk or stir in the cheese. Season with salt and pepper. Taste it now to make sure you have enough salt and pepper.
Now all you have to do is smother your pasta with the cheese sauce, and mix it all up.
If you want a little crunchy topping on yours, mix the bread crumbs and Parmesan with the melted butter and sprinkle over the top. It's up to you.
Bake for 35 minutes, and turn on the broiler for the last minute to get a little color.
https://theviewfromgreatisland.com/spinach-and-artichoke-mac-and-cheese/ October 4, 2011