Wednesday, April 2, 2014

Spinach Artichoke Mac and Cheese

I decided to make macaroni and cheese for dinner tonight, and from the selection on Pinterest, this is the one I chose:
Spinach Artichoke Mac and Cheese
  • 1 tablespoon olive oil
  • 1 6-ounce bag fresh spinach
  • 1 14-ounce can quartered artichoke hearts, drained, rinsed, roughly chopped, and divided
  • 4 ounces (1/2 cup) cream cheese, softened
  • 1 cup (4 ounces) Wisconsin Parmesan Cheese, shredded and divided
  • 2 tablespoons shallots, minced
  • 2 tablespoons garlic, minced and divided
  • 1 12-ounce box whole wheat penne pasta
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) medium Wisconsin Cheddar Cheese, shredded
  • 1 cup (4 ounces) Wisconsin Havarti Cheese, shredded
  • 1 tablespoon sriacha sauce
  1. Preheat oven to 400°F. If using fresh spinach, heat olive oil in large sauté pan over medium heat, add spinach and wilt. Remove to plate to cool. Squeeze excess water from spinach. Set aside.
  2. In small bowl, combine half of drained spinach and half of chopped artichoke hearts. Stir in softened cream cheese and ½ cup Parmesan Cheese. Stir in shallots and 1 tablespoon garlic. Pour mixture into oven- safe baking dish and bake for 15 minutes or until the mixture is toasted on top and heated through. Remove from oven; cover to keep warm and set aside.
  3. Meanwhile, cook pasta according to package directions; drain and set aside. In medium pot, melt butter and whisk in flour. Continue whisking vigorously over medium high heat until roux becomes golden brown. Add milk slowly, 1/2 cup at a time, whisking during each addition. Bring mixture to boil. Add mustard, pepper, 1 tablespoon garlic, remaining cheeses and sriacha sauce. Stir in reserved spinach and artichokes, mixing until evenly incorporated.
  4. Pour pasta into cheese mixture; mix to ensure all pasta is coated evenly. Plate and top with a generous spoonful of warm spinach and artichoke mixture. Serve and devour.
I loved it! Tom had one bowl, and decided it wasn't for him. I did omit the sriacha sauce, for Tom's benefit, but it didn't make a difference, it was still delicious for me.

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