Skillet Mac and Cheese with Artichokes

Skillet Mac and Cheese with Artichokes
Photo by Scott Phillips


  • Kosher salt
  • 2 large cloves garlic, minced
  • 1-½ tsp. coarsely chopped fresh rosemary
  • 2 cups whole milk
  • 9 oz. frozen artichokes, thawed, squeezed dry, and coarsely chopped
  • ¼ cup plain panko
  • 2 Tbs. all-purpose flour
  • + 4 more ingredients
    • 4 oz. Monterey Jack, coarsely grated (about 1 cup)
    • 2 Tbs. unsalted butter
    • 12 oz. pipette or similar short tubular pasta
    • 4 oz. Gruyère, coarsely grated (about 1 cup)

Position a rack about 6 inches from the broiler and heat the broiler on high. Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until just tender. Drain well and set aside. Meanwhile, melt the butter in a 10-inch broiler-proof skillet over ...

View full recipe at Fine Cooking


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