Preheat the oven to 400° F. Grease a 3 quart oven safe casserole baker. Set aside.
While oven is preheating, heat a large pot of lightly salted water over hight heat and prepare the pasta according to package directions, cooking 2 minutes less than al dente. (pasta will continue to cook during baking phase).
12 oz Elbow Macaroni pasta
When pasta is finished cooking, reserve 1 cup of the cooking liquid and drain the rest. Do NOT rinse the pasta. Return cooked pasta to the cooking pot and add the cup of cooking water back to the pot.
Add reserved milk, heavy cream, and cream cheese to the pot of cooked pasta. Stir gently until the cream cheese melts.
1 cup Milk, ½ cup heavy cream, 8 oz cream cheese
Add baby spinach, chopped artichokes, and shredded cheddar cheese. Stir to combine. Add salt and pepper to taste.
2 cups baby spinach, 8 oz marinated artichoke, 1½ cups cheddar cheese, black pepper, salt
Transfer to the prepared baking dish.
In a small bowl stir together the Panko breadcrumbs, melted butter, chopped parsley, and garlic powder. Sprinkle the breadcrumb topping over the casserole.
1 cup Panko breadcrumbs, 2 tablespoon melted butter, ¼ cup parsley, 1 teaspoon garlic powder
Bake until the pasta is hot and bubbly and the topping is golden-brown, about 15 minutes.