Spinach & Artichoke Mac & Cheese

Spinach & Artichoke Mac & Cheese

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Prep Time: 15 Min
Cook Time: 45 - 50 Min

Yields: 4+ Servings 

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1. Preheat oven to 350 F

 

1. In a glass measuring cup, whisk together the room temperature cream, milk, 2 Tbsp. of the melted butter, dry mustard, garlic powder, eggs, some cracked pepper, and ½ tsp. sea salt. Set aside.

 

1. Bring a large pot of cold, heavily salted water to a boil over medium high heat. Cover until needed. Boil the rotini for about a minute less than what the box recommends for al dente.

 

1. In the meantime, begin heating the remaining tbsp. of butter, fresh garlic, pepper flakes, and a drizzle of EVOO in a skillet set to just below medium. Once heated and the garlic is sizzling, let that go for a minute before stirring in the onions along with a pinch of salt and pep. Stir and cook for about 4 minutes before adding the artichokes and another pinch of s & p. Continue to stir and cook for 3 – 4 minutes. Add the spinach, cover, & cook until spinach is wilted, about 2 – 3 minutes. Remove from heat.

 

1. Strain the noodles and turn off the heat. Return the noodles to the pot and place the pot back on the burner that should still be quite warm. Pour in the milk / cream mixture and begin stirring everything together. Next, fold in the cooked down spinach & artichoke mixture. Sprinkle in the 3 cheeses, reserving about ¼ C + for the top. Once combined, pour the creamy rotini into a 3 ½ qt. circular baking dish that has been sprayed with cooking spray. Alternately, you could use a 9” by 13” rectangular dish. Just so long as it can accommodate the pasta.

 

1. Sprinkle the top of the rotini with the reserved cheese and place into the oven to bake for 35 – 40 minutes until bubbly and some golden-brown action on top. Remove and set onto a wire cooling rack for 10 minutes before slicing into. Serve garnished with some fresh chives or parsley and ENJOY!

                Grocery List

• 4 C Dry Rotini Pasta
• 3 Tbsp. Unsalted Butter, melted & room temp
• EVOO
• 1 Small Yellow Onion, chopped
• 3 cloves Garlic, crushed & minced
• 2x 142g Baby Spinach
• 398ml can Artichoke Hearts, chopped
• 3 Large Free-Range Eggs
• 1 C Whipping Cream, room temp
• ½ C 2% Milk, room temp
• 1 ¼ C Extra Old White Cheddar, shredded
• ¾ C Gouda, shredded
• 1 C Pizza Mozzarella, shredded
• ½ Tsp. Red Pepper Flakes
• 1 Tsp. Garlic Powder
• 1 Tsp. Dry Mustard Powder
• ½ Tsp. + Sea Salt
• Cracked Pepper