Spinach & Artichoke Mac ‘n’ Cheese

Name: Spinach & Artichoke Mac ‘n’ Cheese
Yield: serves 4
Ingredients: Salt; 1 pound semolina or whole-wheat penne; 2 tablespoons EVOO (extra-virgin olive oil); 3 tablespoons butter; 1 medium onion, finely chopped; 3 garlic cloves, finely chopped or grated; 3 tablespoons all-purpose flour; 1/2 cup dry white wine; 2 cups whole milk; 1/4 teaspoon freshly grated nutmeg, or to taste; 1 (10-ounce) box frozen chopped artichokes, defrosted and drained; 1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel; Black pepper; 1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top; 1 1/2 cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling on top

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

Salt

1 pound semolina or whole-wheat penne

2 tablespoons EVOO (extra-virgin olive oil)

3 tablespoons butter

1 medium onion, finely chopped

3 garlic cloves, finely chopped or grated

3 tablespoons all-purpose flour

1/2 cup dry white wine

2 cups whole milk

1/4 teaspoon freshly grated nutmeg, or to taste

1 (10-ounce) box frozen chopped artichokes, defrosted and drained

1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel

Black pepper

1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top

1 1/2 cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling on top

Preparation

Step 1
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.
Step 2
While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and the butter. Add the onions and garlic to the pan and cook until very soft, about 10 minutes.
Step 3
Heat the broiler and position the rack in the middle of the oven.
Step 4
Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2 to 3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
Step 5
Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle the remaining Fontina and Parmigiano over the top and brown under the broiler for about 3 minutes.

Rachael Ray's Look + Cook

TagsPasta Penne Artichoke Vegetable Spinach Leafy Greens Fontina Cheese Dairy Parmesan Main Dinner Vegetarian Nut Free Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes