Spinach Artichoke Pasta Bake – Small Pantry Recipes

Ingredients

• 8 ounces elbow macaroni (or other small pasta)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 teaspoon ground yellow mustard powder
• Pinch ground cayenne (or red pepper flakes (optional))
• 12 ounces evaporated skim milk ((1 can))
• 1¼ cups grated cheddar cheese ((3½ ounces) )
• ¼ cup finely grated Parmesan cheese ((~½ ounce) )
• 1 slice white American cheese (Optional, see Extra Notes below)
• 6 ounces drained canned artichoke hearts
• 4 cups baby spinach (chopped (3 ounces) )
• 2 tablespoons panko
• 2 tablespoons finely grated Parmesan
• 2 tablespoons minced fresh parsley
• ¼ teaspoon garlic powder