My family is a fan of macaroni and cheese, so I am always ready to try out a new take on our favorite. I also am always trying to get vegetables especially green vegetables in my boys. I found this recipe courtesy of Food Network Kitchen and decided to give it a try.
8 ounces whole wheat elbow pasta
2 Tablespoons butter
3 medium, shallots, chopped finely
3 cloves garlic, finely chopped
3 Tablespoons flour
1/2 cup skim milk
1/3 cup reduced-fat sour cream
1/4 cup grated/shredded Parmesan cheese
One 6 ounce bag of baby spinach
One 9-ounce box frozen artichoke hearts, (thaw and chop before cooking)
1 teaspoon salt
1/4 teaspoon pepper
Bring a large pot of salted water to a boil and cook pasta. Strain pasta and save 3/4 cup of pasta water
Use the same pot from pasta and melt butter over medium heat. Add the shallots, stirring until soft, 2 to 4 minutes. Add the garlic and cook until soft, about 2 minutes. Add the flour and whisk constantly until it begins to toast, it will thicken into a paste about 3 minutes.
Whisk in the milk, pasta water and whisk constantly until it is a thick gravy, 3 to 5 minutes. Whisk in sour cream, 2/3 cup of mozzarella, the swiss cheese and 1 Tablespoon of the Parmesan.
Once cheese is all melted add the spinach and cook until its wilted. Stir in artichoke hearts, pasta and salt and pepper.
Spray a 2-quart baking dish with cooking spray and then transfer pasta into it.
Sprinkle remaining mozzarella and Parmesan over the pasta. Broil or bake until golden and bubbly. Just a few minutes.
Tracie is a mom to a pre-schooler and a mini schnauzer. She loves themed parties, decorating, family outings, a foodie, crockpot master and obsessed with makeup and beauty projects. A girlie girl raising a boy in sunny south Florida.
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