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1
Cook the pasta 1 minute short of package instructions for al dente, then drain and set aside.
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2
Heat a large skillet to medium heat with the olive oil and flour.
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3
Whisk occasionally and cook until the flour combines with the oil and just slightly browns.
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4
Keep whisking and slowly stream in the milk.
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5
Increase the heat to bring the sauce to a bubble, then add the cheese.
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6
Stir to melt the cheese then remove from heat.
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7
Taste and add salt and pepper to your preference.
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8
Combine the pasta, white sauce, garlic, scallion, spinach and artichokes in a large bowl or in the same pot you used to boil the pasta.
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9
Taste the mixture, and add more salt an pepper if needed.
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10
Splash in a bit more milk if youd like a saucier mac.
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11
To serve right away, pour it into a 9x13 or similar sized dish, sprinkle the top with the Parmesan and bake at 425 F for 15-20 minutes or until the top browns.
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12
To serve in a few days or later that day, cover the dish with plastic wrap and store in the fridge until you are ready.
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13
Then unwrap it and put the dish of mac and cheese in a cold oven and set oven to 350 F. Let oven and mac come to temperature together, then continue cooking for 20 more minutes until bubbly and hot.
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14
To freeze, cover with plastic wrap then also cover with tin foil before freezing.
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15
Thaw on the counter for a few hours before baking, then uncover and bake as directed above.
