Friday, May 20, 2011

Spinach and Artichoke Mac and Cheese

Over Chrismakuh I exchange gifts with the girls in my office, we do secret santa, and this year I lucked out, not only did I get a lot of cute little stuff  I also received Rachel Rays cookbook, Look and Cook. I love it, there are so many great recipes, some that we have already made over and over again because we love them so much!! There are several recipes that we earmarked to make and this is one of them. We love all things Mac and Cheese and also love to experiment with different kinds, and this was one we hadn't made at home yet. So when I saw this easy to make and easy on the eyes recipe, I had to make it. In my version I used canned artichokes only because that was what I had on hand but it tasted great anyway. So once again use what have.... 

Spinach and Artichoke Mac and Cheese 
ever so slightly adapted from :

Items Needed:

Large Stock Pot
Large Saute pan 
Casserole Dish

  • salt
  • 1 lb Penne pasta
  • 2 tbsp EVOO – Extra Virgin Olive Oil
  • 3 tbsp butter
  • 1 med onion, finely chopped
  • 3 cloves garlic, finely chopped 
  • 3 tbsp flour
  • 1/2 c. white wine
  • 2 c. milk
  • Freshly grated nutmeg, about 1/4 teaspoon or to taste
  • 1 10-oz box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
  • 1 can quartered Artichokes, slice in half again if desired 
  • pepper
  • 1 1/2 c. Fontina cheese, shredded , plus additional for sprinkling on top
  • 1 1/2 c. Parmigiano cheese, grated,  plus additional for sprinkling on top 

  • Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.
  • Meanwhile, place a medium pot over medium-low heat adding 2 tbsp olive oil, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven. 
  • 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, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
  • 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.

        Eat and Enjoy!!!!!


        raquel said...

        congratulation for receiving a rachael ray cookbook that is awesome...I love pasta and vegetable it is so yummy.

        Free Nutritional Information for your Recipe

        Angie's Recipes said...

        This is one of my all time favourites! Yours with spinach and artichoke looks fantastic.

        claire said...

        this has my tummy growling! looks amazing

        Simply Life said...

        what a perfect way to sneak in some spinach!


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