Thursday, February 11, 2010

Spinach Artichoke Mac N Cheese

Ok, so...obviously I dont really have much money so I couldn't justify spending almost $20 on cheese alone. Because that's just crazy. So I bought a italian cheese blend with 6 types of cheese. So here is my slightly altered list of ingredients:

Mini Penne Pasta
3T Butter
1/2 Large yellow onion
3+ cloves of garlic
3T flour
1/2 C Chardonnay
2C Whole Milk(because that's what I have at the moment)
dash of nutmeg
1-9oz box frozen spinach
1-9oz box frozen artichoke hearts
Black pepper
3 C Shredded 6 cheese Italian blend

Here are Rachael Ray's cooking directions:

Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 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, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables 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 more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

In the words of Rach, "That's what's for dinner tonight!" :) I love Rach!

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