SPINACH AND ARTICHOKE DIP MAC 'N' CHEESE
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position an oven rack in the center of the oven and preheat the broiler.
- Bring a large pot of water to a boil and cook the macaroni according to the package instructions. Reserve 3/4 cup of the cooking water, then drain the macaroni and set aside.
- 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 cook, whisking 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 macaroni water and cook, whisking constantly, until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the Swiss cheese, sour cream, 2/3 cup of the mozzarella 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, macaroni, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
- Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl, then sprinkle over the macaroni. Broil until golden and bubbly, about 2 minutes.
LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE
This lightened-up but still creamy version of macaroni and cheese is full of protein--an impressive 29 grams per serving-quite an accomplishment for a vegetarian meal. The whole-wheat pasta, spinach and artichoke hearts add their vitamin, mineral and fiber superpowers.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Special equipment: a broiler-safe 2-quart baking dish
- Position an oven rack at the center of the oven, and preheat the broiler.
- 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 broiler-safe 2-quart 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.
SPINACH AND ARTICHOKE MAC AND CHEESE
Make and share this Spinach and Artichoke Mac and Cheese recipe from Food.com.
Provided by TiaZia
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350ºF.
- Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta inches Cook to al dente according to package directions. Drain the pasta and reserve.
- While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
- Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
- Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
- Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 972.3, Fat 40.2, SaturatedFat 20.4, Cholesterol 97.1, Sodium 956.5, Carbohydrate 117, Fiber 19.2, Sugar 3.8, Protein 36.8
SPINACH ARTICHOKE MAC AND CHEESE
Who knew you could combine your favorite dip into a mac and cheese? This is heavenly. All your favorite comfort foods in the same dish. I skipped the salt because there's plenty in the other ingredients, but I've posted as written. Recipe courtesy of Laura Rege www.delish.com.
Provided by AmyZoe
Categories Macaroni And Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Butter a 9x13 inch baking dish.
- In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
- In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
- Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
- Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
- Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
- In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
- Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.
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