Spinach and Artichoke Dip Mac and Cheese

Submitted by kathrynmoss

"The Chopped Cookbook (2014)"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 1⁄3 cup all-purpose flour
• 6 cups milk
• 1 (10 ounce) package frozen spinach, thawed and drained
• 1 (9 ounce) package frozen artichoke hearts, thawed and drained
• 1 3⁄4 cups shredded mozzarella cheese
• 1 lb elbow macaroni
• 1 cup panko breadcrumbs
• 2 tablespoons extra-virgin olive oil

directions

1. Preheat oven to 400 F.
2. Bring a large pot of salted water to a boil.
3. Heat the butter in a medium saucepan over medium-high heat.
4. Stir in the onion, 2 1/2 teaspoons salt and a couple of turns of pepper and cook, until golden.
5. Stir in flour until combined.
6. Whisk in milk and bring to a simmer.
7. Stir in the spinach and artichoke hearts and simmer until thickened.
8. Stir in mozzarella and remove from the heat.
9. Add pasta to boiling water and cook according to the package directions.
10. Drain pasta and toss with sauce. Transfer to 3 1/2 quart baking dish.
11. Toss the panko with the oil and sprinkle over the pasta. Bake until panko is golden (about 40 minutes).