Spinach and Artichoke Dip Mac 'n' Cheese

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped (about 1/3 cup)
  • 3 cloves garlic, finely minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 2/3 cup shredded Swiss cheese
  • 1/3 cup sour cream
  • 1 cup shredded part-skim mozzarella
  • 4 tablespoons grated Parmesan
  • One 5-ounce container baby spinach (about 8 heaping cups)
  • One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
  • 1/2 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper
Directions
  • 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.

Special equipment - A broiler-safe 2-quart baking dish


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