Sunday, March 9, 2014

Spinach and Artichoke Mac & Cheese


This recipe combines my favorite dip with my childhood (well, and adult) favorite dish. This grown up version of Mac & Cheese tastes like sinful comfort food, but it is packed with veggies. This dish makes eating veggies fun for kids and adults, who are still kids at heart.

Spinach and Artichoke Mac & Cheese
Inspired by Rachael Ray
·1 lb gluten free pasta (I used Target's Simply Balanced Fuselli)
·2 TBS Extra Virgin Olive Oil (EVOO)
·1 TBS butter
·1 medium onion, finely chopped
·2 tsp minced garlic
·1 1/2 TBS cornstarch
·1/2 cup white wine
·2 cups skim milk
·1/4 tsp nutmeg
·1 10-oz box frozen chopped spinach, cooked and drained
·1 - 6.5 oz jar artichokes, chopped
·Generous salt and Black pepper
·1 1/2 cups shredded Italian cheese (mozzarella, parmesan, and provolone blend)

Preheat oven to 375˚F. Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

Meanwhile, place a medium pot over medium-low heat with olive oil and butter. Add the onion and garlic to the pan and cook until soft, about 5-10 minutes.

Turn the heat up to medium-high and sprinkle the cornstarch into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to deglaze the pan. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 more minutes. Add cheese to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Bake until the top is golden brown, about 15 minutes.