Preheat oven to 425ºF. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.

Cook pasta in a large saucepan or pot of boiling salted water for 2 minutes less than package directions, drain and toss with a splash of olive oil to avoid sticking. 

In a large pot or Dutch oven, heat 1 tablespoon butter over medium high. Add artichokes and sauté until lightly browned, 4–5 minutes. Transfer browned artichokes to a small bowl; set aside.

Add 2 tablespoons olive oil to now-empty pot over medium heat, add onion and cook until softened, about 4 minutes. Sprinkle in flour, garlic, ½ teaspoon pepper and ¼ teaspoon salt; cook, whisking constantly, until flour turns golden brown, 1 minute. 

Gradually pour in milk, whisking constantly, until no lumps of flour remain. Bring sauce to a simmer and cook until thickened, about 5 minutes.

Whisk in yogurt and Dijon. Add Gouda and Fontina by small handful, whisking to incorporate after each addition. Remove pot from heat and stir in cooked pasta, cooked artichokes and spinach. Season with salt and pepper to taste.

Microwave remaining tablespoon butter in a small bowl microwave-safe bowl until melted. Add Panko and stir to combine; season with salt and pepper to taste.

Divide mac and cheese between prepared muffin wells and sprinkle each with breadcrumbs. Bake mac and cheese cups until topping is deep golden brown, 10–12 minutes. Let rest in pan 5 minutes before serving.