Rachael Ray's Spinach & Artichoke Mac ’n’ Cheese

Rachael Ray's Look and Cook by Rachael Ray/Clarkson Potter, 2010.

Review now

Ingredients

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

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

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. Add the onions and garlic to the pan and cook until very soft, about 10 minutes.
3
Heat the broiler and position the rack in the middle of the oven.
4
Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. 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. Add 1 cup of each of the cheeses to the sauce and stir until melted.
5
Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle the remaining Fontina and Parmigiano over the top and brown under the broiler for about 3 minutes.

Chime In