Posted By: GaKaye
Spinach and Artichoke Mac & Cheese - 02/06/2010 12:26 AM
This is a Rachel Ray recipe. It's definitely not my normal healthy recipe, but I love artichokes and this one caught my eye. It's kind of like spinach and artichoke dip made into a main dish. Frankly, I think the serving size is huge...if this makes four servings, then it's four linebackers. But it is quite tasty! I have adjusted it for the slight modifications I made.
Spinach and Artichoke Mac and Cheese
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 cloves garlic, finely chopped or grated
* 3 tablespoons flour
* 1/2 cup white wine
* 2 cups milk
* Freshly grated nutmeg, about 1/4 teaspoon or to taste
* 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
* 1 10-ounce box frozen chopped artichokes, defrosted
* Salt and Black pepper to taste
* 1 1/2 cups shredded Italian Fontina cheese
* 1 1/2 cups grated Parmigiano Reggiano cheese
Yields: 4 servings
Preparation
Preheat oven to 375
Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.
While the pasta water comes to a boil, 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.
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 remaining Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
Spinach and Artichoke Mac and Cheese
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 cloves garlic, finely chopped or grated
* 3 tablespoons flour
* 1/2 cup white wine
* 2 cups milk
* Freshly grated nutmeg, about 1/4 teaspoon or to taste
* 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
* 1 10-ounce box frozen chopped artichokes, defrosted
* Salt and Black pepper to taste
* 1 1/2 cups shredded Italian Fontina cheese
* 1 1/2 cups grated Parmigiano Reggiano cheese
Yields: 4 servings
Preparation
Preheat oven to 375
Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.
While the pasta water comes to a boil, 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.
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 remaining Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.