Spinach and Artichoke Dip Mac 'n' Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 62
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 27
- Cholesterol
- 73
- Sodium
- 676
- Total: 45 min
- Active: 40 min
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
Special equipment:
A broiler-safe 2-quart baking dish- 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.