Spinach & Artichoke Mac and Cheese

Spinach & Artichoke Mac and Cheese

Health Rating
Prep Cook Ready in Servings
10 min 45 min 55 min 4

Ingredients


1 pinch Salt
454 gm Pasta, penne, whole wheat, dry
2 tbsp Extra virgin olive oil
3 tbsp Butter, unsalted
1 large Yellow onion (finely chopped)
3 clove(s) Garlic (finely chopped)
3 tbsp All-purpose white flour
1/2 cup White wine (optional)
2 cup Partly skimmed milk, 2% M.F.
1/8 tsp Nutmeg, ground
1 package (10oz) Frozen spinach (defrosted, dried with a towel)
284 gm Frozen artichoke (defrosted, dried with a towel)
1 dash Black pepper
1 1/4 cup shredded Fontina cheese (plus extra for topping)
1 1/4 cup Parmigiano-Reggiano (plus extra for topping)

Instructions


Pre-heat the oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop in the pasta. Cook to al dente, according to the package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with two turns of the pan of olive oil, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

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, veggies and some salt and pepper to the sauce and simmer until thickened, 2-3 minutes. Add 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 of the fontina and Parmigiano Reggiano cheeses over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 1018
Calories from fat 366
Calories from saturated fat 178
Total Fat 41 g
Saturated Fat 19.8 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 13.4 g
Cholesterol 96 mg
Sodium 959 mg
Potassium 981 mg
Total Carbohydrate 110 g
Dietary Fiber 14.7 g
Sugars 9.4 g
Protein 47 g

Dietary servings

Per Portion


Grain 4.6
Milk 0.5
Milk Alternative 1.3
Vegetables 1.7

Energy sources


Pygal2%384.8724597297490490.9100436214059243%454.0326049458555159.3223327914630336%324.516912804917214.342573253761519%339.01928413749545103.0835770784788743%36%19%AlcoholCarbohydratesFatProtein
Recipe from:
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