Name: Spinach and Artichoke Mac and Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb pasta, elbow or small shells; 4 tbsp butter; 3 tbsp all-purpose flour; 2½ cups whole milk; 8 oz sharp cheddar, grated; 4 oz gruyère, grated; 2 oz parmesan, grated; 1 package frozen spinach, thawed, squeezed dry; 1 can canned artichoke hearts, drained, chopped; 2 cloves garlic, minced; to taste salt; to taste black pepper; ⅛ tsp nutmeg, ground

Estimate, per serving

Cal: 920
Protein: 42g
Carbs: 89g
Fat: 42g
Sodium: 1,020mg
Fiber: 6g

Ingredients

pastaelbow or small shells: 3 lb3 lb
butter: 12 tbsp12 tbsp
all-purpose flour: 9 tbsp
whole milk: 7 1/2 cups7 1/2 cups
sharp cheddargrated: 24 oz24 oz
gruyèregrated: 12 oz12 oz
parmesangrated: 6 oz6 oz
frozen spinachthawed, squeezed dry: 30 package
canned artichoke heartsdrained, chopped: 42 can
garlicminced: 6 cloves
salt: to taste
black pepper: to taste
nutmegground: 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.

Fits

Vegetarian
Egg-free