Spinach and Artichoke Mac and Cheese

The flavors of warm spinach-artichoke dip baked into a bubbling, golden macaroni and cheese.

Ingredients

• 1 lb cavatappi or elbow macaroni
• 3 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 3 cups whole milk

Freshly grated nutmeg, to taste

• 1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped

Salt and freshly ground black pepper, to taste

• 2 1/2 cups shredded fontina cheese
• 1 cup grated Parmigiano-Reggiano

Directions

1. Preheat the oven to 400°F. Cook the pasta to just shy of al dente in salted water; drain.
2. Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until soft, 5 minutes.
3. Sprinkle in the flour and cook 1 minute, then whisk in the white wine and cook 1 minute to burn off the alcohol.
4. Whisk in the milk and bring to a bubble. Add nutmeg, spinach, artichokes, salt, and pepper and simmer until thickened, 3 to 4 minutes.
5. Stir in 1 1/2 cups of the fontina and half the Parmigiano until melted, then fold in the pasta.
6. Transfer to a buttered casserole dish, top with the remaining fontina and Parmigiano, and bake until golden and bubbly, about 20 minutes.

Notes

Adapted from Rachael Ray’s spinach and artichoke mac and cheese.