Spinach And Artichoke Mac And Cheese Recipe

Name: Spinach And Artichoke Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces shells whole wheat pasta noodles, such as, penne, rigatoni, or elbow; 1 tablespoon extra-virgin olive oil; 2 cans artichoke quarters, drained; 2 tablespoons unsalted butter; 1/2 cup diced yellow onion; 2 cloves minced garlic; 1/4 cup white whole wheat flour; 2 1/2 cups non-fat milk; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/3 cup plain greek yogurt; 3/4 cup Fontina freshly grated, mozzarella, or other similar, melty cheese; 8 ounces fresh spinach; 1/3 cup grated Parmesan cheese freshly

Servings: persons

8 ounces shells whole wheat pasta noodles, such as, penne, rigatoni, or elbow
1 tablespoon extra-virgin olive oil
2 cans artichoke quarters, drained
2 tablespoons unsalted butter
1/2 cup diced yellow onion
2 cloves minced garlic
1/4 cup white whole wheat flour
2 1/2 cups non-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup plain greek yogurt
3/4 cup Fontina freshly grated, mozzarella, or other similar, melty cheese
8 ounces fresh spinach
1/3 cup grated Parmesan cheese freshly

1
Bring large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
2
Preheat the oven to 350u00b0F and lightly grease a 3-quart casserole dish.
3
In a Dutch oven or large, deep stockpot, heat the 1 tablespoon olive oil over medium high. Add the artichokes and saute just until lightly browned, about 4 minutes. Remove from the pot and set aside.
4
Reduce heat to medium. Melt the butter, then add the onion and cook until the onion is softened and fragrant but not yet brown, about 2 minutes. Sprinkle in the garlic and flour and cook, whisking often, until flour turns golden brown, about 1 minute. Gradually pour in the milk, whisking constantly. Cook until sauce simmers and thickens, 5-7 minutes. Remove the pot from the heat and stir in the salt and pepper. Next, stir in the Greek yogurt and fontina. Add the drained pasta and artichokes, stirring gently to combine, then gently stir in the spinach, allowing it to wilt.
5
Transfer the mixture to the prepared baking dish, sprinkle the top with Parmesan, then bake the macaroni and cheese until hot and bubbly, about 20 minutes. Let rest 5 minutes before serving.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces shells whole wheat pasta noodles, such as, penne, rigatoni, or elbow, 1 tablespoon extra-virgin olive oil, 2 cans artichoke quarters, drained, 2 tablespoons unsalted butter, and more.

Yes, Spinach And Artichoke Mac And Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Artichoke Mac And Cheese

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