Wednesday, September 21, 2011

Spinach and Artichoke Mac 'N' Cheese

I love spinach and artichoke dip, and I love mac 'n' cheese, so I knew this had to be good.  The combination of spinach, artichokes, and fresh Italian Fontina and Parmigiano-Reggiano cheeses were very complimentary.  I loved the new flavor of this dish that doubles as a vegetarian meal.  


Spinach & Artichoke Mac 'N' Cheese
*Recipe by Rachael Ray
  • Salt
  • 1 lb Semolina or Whole-Wheat Penne Pasta ($1.06)
  • 2 TBSP EVOO ($0.22)
  • 3 TBSP Butter ($0.18)
  • 1 Medium Onion ($0.40)
  • 3 Garlic Cloves, finely chopped or grated ($0.06)
  • 3 TBSP All-Purpose Flour ($0.03)
  • 1/2 Cup Dry White Wine ($0.65)
  • 2 Cups Whole Milk (1.39)
  • 1/4 Tsp Freshly Grated Nutmeg ($0.05)
  • 1 (10 oz) Box Frozen Chopped Artichokes, defrosted and drained (2.99)
  • 1 (10 oz) Box Frozen Chopped Spinach, defrosted and wrung dry ($0.79)
  • Black Pepper
  • 1 1/2 Cups Shredded Italian Fontina Cheese ($3.45)
  • 1 1/2 Cups Grated Parmigiano-Reggiano Cheese  ($4.40)
Total Cost To Make: $15.67, Makes 6 - 8 Servings
*The most expensive part of this meal is the cheeses.  I used about 2/3 of each block of the cheeses that I bought.  They are higher end cheeses.  But I now have some tasty cheese leftover to use for something else.


Here are the ingredients I used.  I did substitute garlic powder for garlic cloves only because I was out.  I wish I'd had the real thing.  If you make a substitution, 1/8 tsp garlic powder is the equivalent of 1 garlic clove.
 Bring a large pot of salted water to boil for the pasta and cook to al dente.  Meanwhile place a medium pot or large skillet over medium-low heat with the EVOO and butter.
 Add the onion and garlic and saute about 10 minutes, until very soft.
 Heat the broiler of the oven and position rack in the middle of the oven.  Now turn up the heat on the pot to medium-high and add the flour to the onion mixture.  Cook for about 1 minute.
 Whisk in the wine and cook for another minute to cook off the alcohol.
 Whisk the milk into the pan and bring to a boil.
 Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened  and the vegetable are warmed through.  About 2 - 3 minutes more. 
 Looking Good!
 Get the cheeses ready.
 Add 1 cup of each of the cheeses to the sauce and stir until melted.
 Add the pasta to the sauce and toss well.
 Pour into a casserole dish.
 Top with the remaining cheese.
 Place in broiler oven for about 3 minutes or until cheese is melted and slightly browned.  Enjoy!

2 comments:

ashleighskitchen said...

YUM! This looks so good! I love spinach artichoke dip too, so I have to try this! :)

Nicole said...

You definitely should try it :) It was tasty!

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