Spinach & Artichoke Mac n Cheese Recipe

Name: Spinach & Artichoke Mac n Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound semolina or whole-wheat penne; 2 tablespoons EVOO (extra-virgin olive oil); 3 tablespoons butter; 1 medium onion, finely chopped; 3 garlic cloves, finely chopped or grated; 3 tablespoons all-purpose flour; 1/2 cup dry white wine; 2 cups whole milk; 1/4 teaspoon freshly grated nutmeg, or to taste; 1 (10-ounce) box frozen chopped artichokes, defrosted and drained; 1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel; Black 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

Servings: persons

Salt
1 pound semolina or whole-wheat penne
2 tablespoons EVOO (extra-virgin olive oil)
3 tablespoons butter
1 medium onion, finely chopped
3 garlic cloves, finely chopped or grated
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups whole milk
1/4 teaspoon freshly grated nutmeg, or to taste
1 (10-ounce) box frozen chopped artichokes, defrosted and drained
1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
Black 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

1
Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.
2
While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and the butter.
3
Add the onions and garlic to the pan and cook until very soft, about 10 minutes.
4
Heat the broiler and position the rack in the middle of the oven.
5
Turn up the heat under the pot to medium-high and sprinkle the flour into the pot.
6
Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol.
7
Whisk the milk into the pan and bring up to a bubble.
8
Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2 to 3 minutes more.
9
Add 1 cup of each of the cheeses to the sauce and stir until melted.
10
Toss the prepared sauce with the cooked pasta and transfer to a casserole dish.
11
Sprinkle the remaining Fontina and Parmigiano over the top and brown under the broiler for about 3 minutes.

657

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 15 ingredients. The key ingredients include: Salt, 1 pound semolina or whole-wheat penne, 2 tablespoons EVOO (extra-virgin olive oil), 3 tablespoons butter, and more.

Yes, Spinach & Artichoke Mac n 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 & Artichoke Mac n Cheese

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