Spinach & Artichoke Mac n Cheese

14 35 691
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 6
Spinach & Artichoke Mac n Cheese
Health Highlights


454 gm Semolina (or whole wheat penne)
2 tbsp Extra virgin olive oil
3 tbsp Butter, unsalted
1 medium Yellow onion (finely chopped)
3 clove(s) Garlic (finely chopped)
3 tbsp All-purpose white flour
1/2 cup White wine, dry
2 cup Whole milk 3.3%
1 dash Nutmeg, ground
284 gm Frozen artichoke (defrosted, drained)
1 package (10oz) Frozen spinach (defrosted, wrung dry)
1 dash Black pepper
1 1/2 cup shredded Fontina cheese (plus additional for sprinkling)
1 1/2 cup Parmigiano-Reggiano (plus additional for sprinkling)


Bring a large pot of water to a boil for the pasta, salt and water, and cook the 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 onions and garlic to the pan and cook until very soft, about 10 minutes.

Heat the broiler and position the rack in the middle of the oven.

Turn up the heat under the pot to medium-high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook another minute to burn off the alcohol. Whisk the milk into the pan and bring to a bubble. Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, about 2-3 minutes more. Add 1 cup 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 the remaining cheeses over top and brown under the broiler for about 3 minutes

Nutrition Facts

Per Portion

Calories 691
Calories from fat 275
Calories from saturated fat 145
Total Fat 31 g
Saturated Fat 16.1 g
Trans Fat 0.5 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 10.3 g
Cholesterol 75 mg
Sodium 706 mg
Potassium 626 mg
Total Carbohydrate 71 g
Dietary Fiber 6.7 g
Sugars 6.2 g
Protein 33 g

Dietary servings

Per Portion

Grain 4.0
Milk 0.3
Milk Alternative 1.1
Vegetables 1.0

Energy sources