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

Rachael Ray's Spinach & Artichoke Mac ’n’ Cheese
Photo by www.ivillage.com

Ingredients

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

View full recipe at SpringPad

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