Rachel Ray’s Spinach and Artichoke Mac n Cheese

Ingredients

• 1 pound Penne
• 2 Tbsp Extra virgin olive oil
• 3 Tbsp Butter
• 1 medium Onion Chopped
• 3 cloves Garlic Finely chopped
• 3 Tbsp All purpose flour
• 1/2 cup Dry white wine
• 2 cups Whole milk
• 1/4 Tsp Nutmeg Grated
• 10 Oz Frozen artichokes
• 10 Oz Frozen chopped spinach
• Black pepper
• 1 1/2 cups Fontina
• 1 1/2 cups Parmigiano-Reggiano

Instructions

1. -Bring a large pot of water to boil for the pasta, salt the water, and cook the pasta to al dente.
2. -While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and butter. Add onions and garlic and cook until very soft, about 10 mins.
3. -Heat the broiler and position the rack in the middle of the oven.
4. -Turn up the heat under the pot to medium- high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
5. -Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle the remaining Fontina and Parmagiano over the top and brown under the broiler for about 3 minutes.