Spinach and Artichoke Mac and Cheese

*Picture stolen from somewhere online

Spinach Artichoke Mac and Cheese

Recipe from Rachel Ray

*Makes A LOT and my changes are in parenthesis.

Salt

1 Lb whole wheat penne

2 Tbsp olive oil

3 Tbsp butter

1 Medium onion, finely chopped

3 Cloves garlic, minced

3 Tbsp flour

1/2 Cup white wine (or apple or grape juice)

2 Cups milk

Freshly grated nutmeg, about 1/4 tsp or to taste

1 10-oz box frozen chopped spinach, defrosted and wrung out in dish towel

1 10-oz box frozen chopped artichokes, defrosted and wrung (or canned)

Black pepper

1 1/2 Cups shredded Italian Fontina cheese, plus additional on top (or Provolone)

1 1/2 Cups grated Parmigiano Reggiano, plus additional on top (or Parmesan)

(I often add 1-2 cooked and cut up chicken breasts)

Preheat oven to 375 and place rack in the middle of the oven. Cook pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat with olive oil and butter. Add the onion and garlic to the pan and cook until onions are soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. cook for about 1 minute and whisk wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper (and cooked chicken if adding) to the sauce and simmer until thickened and veggies are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some for Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.