Block
Spinach and Artichoke Mac and Cheese
Pasta · 30 min
Ingredients
- pasta elbow or small shells
- 3 lb
- butter
- 12 tbsp
- all-purpose flour
- 9 tbsp
- whole milk
- 7 1/2 cups
- sharp cheddar grated
- 24 oz
- gruyère grated
- 12 oz
- parmesan grated
- 6 oz
- frozen spinach thawed, squeezed dry
- 30 package
- canned artichoke hearts drained, chopped
- 42 can
- garlic minced
- 6 cloves
- salt
- to taste
- black pepper
- to taste
- nutmeg ground
- 3/8 tsp
Method
- 01Bring a large pot of salted water to boil; cook pasta until al dente.10 min
- 02Drain pasta, reserving 1 cup pasta water.
- 03Melt butter in the same pot over medium heat.
- 04Whisk in flour to form a roux; cook 1 minute.
- 05Gradually whisk in milk until smooth; simmer 3 minutes until thickened.
- 06Remove from heat; stir in cheddar, gruyère, and parmesan until melted.
- 07Stir in spinach, artichokes, and garlic.
- 08Return pasta to pot; toss to coat, adding pasta water as needed for consistency.
- 09Season with salt, pepper, and nutmeg.