Spinach and Artichoke Mac and Cheese

READY IN: 50mins
Recipe by TiaZia

Rachael Ray Show. Its like Spinach and Artichoke Dip, but mac and cheese.

Top Review by JackieOhNo!

This is a nice variation on typical mac and cheese. I used a whole wheat penne and followed the recipe as posted, although I couldn't get Fontina cheese, and had to sub an Italian mixture (that included Fontina in it). I will say that I found that it could have used a bit more sauce, as it was sort of on the dry side. Still in all, it's a great idea that just needs some tweaking! Made for Spring PAC 2013.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta inches Cook to al dente according to package directions. Drain the pasta and reserve.
  3. While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
  4. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
  5. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
  6. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

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