Rachael Ray's Spinach & Artichoke Mac ’n’ Cheese

Ingredients

• 1 pound semolina or whole-wheat penne
• 2 tablespoons EVOO (extra-virgin olive oil)
• 3 tablespoons butter
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped or grated
• 3 tablespoons all-purpose flour
• ½ cup dry white wine
• + 7 more ingredients
• • 2 cups whole milk
  • ¼ teaspoon freshly grated nutmeg, or to taste
  • 1 (10-ounce) box frozen chopped artichokes, defrosted and drained
  • 1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
  • Black pepper
  • 1 ½ cups shredded Italian Fontina cheese, plus additional for sprinkling on top
  • 1 ½ cups grated Parmigiano- Reggiano cheese, plus additional for sprinkling on top

View full recipe at SpringPad