Spinach and Artichoke Macaroni Cheese

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
8 ounces whole-wheat elbow pasta
2 tablespoons unsalted butter
2 medium shallots, finely chopped (about 1/3 cup)
3 cloves garlic, finely minced
3 tablespoons plain flour
1/2 cup skimmed milk
1/3 cup reduced-fat sour cream
1 cup lightly packed shredded low-fat mozzarella
2/3 cup lightly packed shredded low-fat Swiss cheese
1/4 cup lightly packed grated Parmesan or vegetarian alternative
One 6-ounce bag baby spinach (about 6 heaping cups)
One 9-ounce box frozen artichoke hearts, thawed or tinned, drained and roughly chopped
Salt and freshly ground black pepper

Position an oven rack at the center of the oven, and preheat the grill.

Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.

Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a grill-safe baking dish.

Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

Copyright 2014 Television Food Network, G.P. All rights reserved.

Latest recipes