SPINACH AND ARTICHOKE MAC & CHEESE

Kimi Gaines

By
@kimijo

LET SEE...WHAT CAN I SAY BUT YUMMY!!


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Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Ingredients

1 lb
penne pasta
2 Tbsp
olive oil
3 Tbsp
butter
3 clove
garlic, minced
1/2 c
flour
1/2 c
white wine or chicken stock
2 c
milk
1 tsp
freshly grated nutmeg
10 oz
spinach, (frozen, chopped, defrosted and wrung dry with a kitchen towel)
10 oz
artichoke(frozen chopped, defrosted and wrung dry in a kitchen towel)
1 1/4 c
fontina cheese, additional for sprinkling on top
1 1/4 c
parmigiano-reggiano, grated

Directions Step-By-Step

1
COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. IN A PAN ADD OLIVE OIL & BUTTER ON MEDIUM-HEAT. ADD THE ONIONS AND GARLIC. COOK TILL TENDER, ABOUT 10 MINUTES. ADD FLOUR TO ONION MIXTURE. SLOWLY POUR IN CHICKEN STOCK. WHISK IN MILK INTO PAN AND BRING TO A BUBBLE. ADD NUTMEG, VEGGIES, SOME SALT AND PEPPER TO THE SAUCE; SIMMER UNTIL THICKENED, 2-3 MINUTES. ADD THE CHEESES TO THE SAUCE AND STIR UNTIL MELTED.
2
TOSS THE PREPARED SAUCE AND PASTA AND TRANSFER TO A CASSEROLE DISH. SPRINKLE SOME FONTINA AND PARMESAN OVER THE TOP AND BAKE TILL CHEESE MELTS ABOUT 30 MINUTES AT 350F.

About this Recipe

Course/Dish: Vegetables, Pasta Sides
Other Tag: Quick & Easy