Rachael Ray's Spinach & Artichoke Mac 'n' Cheese
INGREDIENTS
•
1 pound semolina or whole-wheat penne
•
2 cups whole milk
•
2 tablespoons EVOO (extra-virgin olive oil)
•
1/4 teaspoon freshly grated nutmeg, or to taste
•
3 tablespoons butter
•
1 (10-ounce) box frozen chopped artichokes, defrosted and drained
•
1 medium onion, finely chopped
•
1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
•
3 garlic cloves, finely chopped or grated
•
Black pepper
•
3 tablespoons all-purpose flour
•
1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
•
1/2 cup dry white wine
•
1 1/2 cups grated Parmigiano- Reggiano cheese, plus additional for sprinkling on top
ADVERTISEMENT