Spinach and Artichoke Mac and Cheese

Ingredients

pasta elbow or small shells

2 lb

butter

8 tbsp

all-purpose flour

6 tbsp

whole milk

5 cups

sharp cheddar grated

16 oz

gruyère grated

8 oz

parmesan grated

4 oz

frozen spinach thawed, squeezed dry

20 package

canned artichoke hearts drained, chopped

28 can

garlic minced

4 cloves

salt

to taste

black pepper

to taste

nutmeg ground

1/4 tsp

Method

1. 01Bring a large pot of salted water to boil; cook pasta until al dente.10 min
2. 02Drain pasta, reserving 1 cup pasta water.
3. 03Melt butter in the same pot over medium heat.
4. 04Whisk in flour to form a roux; cook 1 minute.
5. 05Gradually whisk in milk until smooth; simmer 3 minutes until thickened.
6. 06Remove from heat; stir in cheddar, gruyère, and parmesan until melted.
7. 07Stir in spinach, artichokes, and garlic.
8. 08Return pasta to pot; toss to coat, adding pasta water as needed for consistency.
9. 09Season with salt, pepper, and nutmeg.