It’s been awhile, but I hope you enjoy the second installment of Arbitrary Project Macaroni and Cheese! I found this in Rachael Ray’s “Look and Cook”. It was really good! Basically it’s a riff on the oh-so-popular spinach-artichoke dip, only made into mac and cheese. A pretty fun meal!
1 lb. whole-wheat penne pasta
2 tbs EVOO
3 tbs butter
1 medium onion, finely chopped
3 garlic cloves, minced
3 tbs all-purpose flour
1/2 cup dry white wine
2 cups whole milk
Fresh grated nutmeg
1 (10 oz) box frozen chopped spinach, defrosted and squeezed dry
1 (10 oz) box frozen artichoke hearts, defrosted, drained and coarsely chopped
1 1/2 cups shredded Italian fontina cheese
1 1/2 cups grated parmesan cheese
Bring a large pot of water to a boil, salt it, and cook the pasta according to package directions. Place a medium pot over medium-low heat; add the EVOO and butter. Saute onions and garlic until very soft, about 10 minutes. Turn up the heat to medium-high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook another minute. Whisk in the milk and bring up to a bubble. Grate in nutmeg to taste. Add the artichokes and spinach and pepper. Simmer until sauce is thickened. At this point, taste for seasoning, and salt it if needed. Add 1 cup of each of the cheese to the sauce and stir until melted. Toss the sauce with the cooked, drained pasta; transfer to a casserole dish. Sprinkle the remaining cheeses on top and place under the broiler until melted and bubbling. Remove, let cool for a few minutes, then serve.