Saturday, April 27, 2013

Spinach Artichoke Mac and Cheese

Yield: 6 Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 1 Hour Ingredients: 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 Directions: 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. 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. 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. 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.

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