Spinach and Artichoke Macaroni and Cheese

By Stina

Ingredients

• 12-16 ounces macaroni shaped pasta
• 1 Tbsp unsalted butter
• 1 Tbsp vegetable oil
• 1/4 cup onion, diced
• 2 cloves garlic, crushed
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup frozen spinach, excess moisture removed and chopped (mine was pretty finely chopped)
• 1/2 cup frozen artichokes, thawed and chopped
• 2 Tbsp flour
• 1 1/2 cup milk
• 1/3 cup cream cheese
• 1 cup shredded Swiss cheese
• 1 cup shredded Mozzarella cheese
• 1/4 cup grated Parmesan cheese

Details

Adapted from jessicainsd.blogspot.com

Preparation

Step 1

*I had ditalini pasta in my pantry, but macaroni, penne, or even rigatoni would work. With the smaller pasta pieces I used an entire 1-lb box. With a larger pasta, like penne, you may need less, which is why I give a range.

Directions
Bring a pot of salted water to a boil and cook pasta to al dente, according to directions on box. Drain and set aside.

While the pasta is cooking, heat the oil and butter, in a stock pot or dutch oven over medium heat, until the butter is melted. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Next, stir in the spinach and artichoke and season with salt and pepper. Cook for 1 minute, then sprinkle in the flour and cook, while stirring, for another minute. Add the cream cheese and stir until mostly melted. Slowly add the milk, stirring constantly. Bring to a simmer and cook until the milk starts to thicken, about 2-3 minutes, keep on stirring. Remove the pot from the heat and add the cheese in several increments, waiting until each increment is melted before adding the next. Finally, add the pasta.

If you wanted it to be more reminiscent of the dip, you could top the pasta with extra cheese and bake until the top is bubbly. I was just a little too hungry for that. :)