Spinach and Artichoke Mac N Cheese

I was hesitant about making this recipe at first, but was hoping it was impossible to mess up macaroni and cheese! This dish is very easy to make, a great alteration from your typical macaroni and cheese, and so delicious!

Preparation Time: 20 minutes prep time, 50 minutes cook time

Ingredients:
1 pound whole wheat penne

2 tbsp EVOO

3 tbsp butter

1 medium onion, finely chopped

3 cloves garlic, finely chopped or grated

3 tbsp flour

1/2 cup white wine

2 cups milk

Freshly grated nutmeg, about 1/4 tsp (we didn't use fresh and it tasted great!)

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

(1) 10 oz. box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel

Salt & 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

(We substituted both cheeses with smoked gouda and sharp cheddar - delicious!)

Directions:
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. Then heat the broiler and position rack in the middle of the oven. (We just baked it at 375 degrees for approximately the same time)

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 ha melted and the top is golden brown, about 30 minutes.

*You can easily substitute either of the cheeses for something you like might better. Any cheese that melts well should work fine! If you'd like this to be a one dish meal, you could also add more vegetables to the pan in the first step, such as diced carrots or red peppers. For the non-vegetarians, you can easily add diced chicken to this dish to satisfy your appetite!

Source: Rachael Ray Show
Servings: 4-6