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Pasta and Rice


Spinach Artichoke Mac 'n' Cheese

From The Rachael Ray Show

1 pound penne pasta
2 Tablespoons extra-virgin olive oil
3 Tablespoons butter
1 large onion, finely chopped
3 cloves garlic, grated
3 Tablespoons all-purpose flour
½ cup white wine
2 cups milk
¼ teaspoon nutmeg
1 box (10 ounces) frozen chopped spinach, thawed, wrung dry
1 box (10 ounces) frozen chopped artichokes, thawed, wrung dry
½ teaspoon salt
½ teaspoon freshly ground black pepper
1¼ cups shredded Italian Fontina cheese, plus ¼ cup additional for sprinkling on top
1¼ cups grated Parmesan cheese, plus ¼ cup additional for sprinkling on top

Preheat oven to 350° F.

Boil pasta til al dente in salted water; drain.

Meanwhile, place medium pot over medium-low heat with olive oil and butter. Sauté onion and garlic until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about one minute, then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, vegetables, salt, and pepper to the sauce, and simmer until thickened, 2 to 3 minutes. Add cheeses, and stir until melted.

Toss sauce with pasta, transfer to baking dish, and sprinkle with additional cheese.

Bake until cheese is melted and top is golden brown, about 30 minutes.

Makes 6 servings.