Spinach & Artichoke Mac & Cheese Recipe
1 lb Semolina or Whole-Wheat Penne Pasta
2 TBSP EVOO
3 TBSP Butter
1 Medium Onion
3 Garlic Cloves, finely chopped or grated
3 TBSP All-Purpose Flour
1/2 Cup Dry White Wine
2 Cups Whole Milk
1/4 Tsp Freshly Grated Nutmeg
1 (10 oz) Box Frozen Chopped Artichokes, defrosted and drained
1 (10 oz) Box Frozen Chopped Spinach, defrosted and wrung dry
1 1/2 Cups Shredded Italian Fontina Cheese
1 1/2 Cups Grated Parmigiano-Reggiano Cheese
Bring a large pot of salted water to boil for the pasta and cook to al dente. Meanwhile place a medium pot or large skillet over medium-low heat with the EVOO and butter.
Add the onion and garlic and saute about 10 minutes, until very soft.
Heat the broiler of the oven and position rack in the middle of the oven. Now turn up the heat on the pot to medium-high and add the flour to the onion mixture. Cook for about 1 minute.
Whisk in the wine and cook for another minute to cook off the alcohol.
Whisk the milk into the pan and bring to a boil.
Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetable are warmed through. About 2 – 3 minutes more.
Get the cheeses ready.
Add 1 cup of each of the cheeses to the sauce and stir until melted.
Add the pasta to the sauce and toss well.
Pour into a casserole dish.
Top with the remaining cheese.
Place in broiler oven for about 3 minutes or until cheese is melted and slightly browned. Enjoy!