Spinach Artichoke Mac and Cheese

I love spinach artichoke dip; it’s one of my favorites.  What’s not to love about it; spinach, artichoke and ooey gooey cheese!  I also love macaroni and cheese! But really, who doesn’t?  How can you not love pasta with tons of melted cheese?  It’s comfort food at it’s finest.  When I saw this recipe I knew I HAD to make it.  It takes two of my favorite foods and combines them.  With this combination how could you possibly go wrong? What’s not to love?   

Although I could fill up on an entire bowl of spinach artichoke dip, it’s nice to know there’s an alternative to quench my craving for this dip but in a more filling meal.  This mac and cheese was delicious.  It was so rich and cheesy, hearty and so satisfying; this truly is comfort food at it’s finest.  The addition of chicken makes this meal the ultimate “one pot” meal, perfect for week nights.  Although it’s the perfect addition to your week night meal plan, it would also be a wonderful dish to serve for a special occassion or for guests.

Spinach Artichoke Mac and Cheese

Ingredients:

1 Pound whole wheat penne pasta
2 Tablespoons olive oil
3 Tablespoons butter
1 Medium onion, finely chopped
3 Clove garlic, finely chopped or grated
3 Tablespoons flour
1/2 Cup white wine
2 1/2 Cups milk
1/4 Teaspoon (or to taste) freshly grated nutmeg
1 10oz box frozen spinach, defrosted and wrung dry
1 10oz box frozen artichokes, defrosted and wrung dry *
Black pepper
1 1/2 Cups Parmisan cheese, shredded
1 1/2 Cups Fontina cheese, shredded
1 Rotisserie chicken, skinned and deboned

*I used 2 cans of arthichokes, drained well

Directions:

Bring a large pot of water to a boil, salt the water and add the pasta.  Cook the past until al dente.

While the water comes to a boil, place a pan over medium heat and add olive oil and butter.  Add the onions and garlic and cook until very soft, about 10 minutes.  Heat the broiler and place the rack in the center.

Turn the heat up under the veggies and add the flour, cook for about 1 minute and then add the wine.  Stir the ingredients and cook for another minute, or until the alcohol cooks off.  Whisk the milk into the pan and bring to a bubble.  Add the nutmeg, spinach, artichokes, chicken, salt and pepper to the sauce and simmer until thickened, about 2 to 3 minutes.  Add 1 cup of each cheese to the sauce and stir until melted. 

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish ( I used a 9×13 pan).  Sprinkle the remaining cheeses over the top and bake for 30 minutes, until cheese is melted and the top is golden brown.

Recipe Source: Adapted from Rachael Ray,  Rachael Ray Show