Wack 'n Cheese

By SpartyGreenMom

Ingredients

• 1 box (16 oz) elbow macaroni (white or wheat)
• 2-3 Tbsp olive oil and/or butter
• 1 clove garlic, minced
• 1 medium sweet onion (Vidalia or Walla Walla), diced
• 3 Tbsp flour
• 2 cups milk
• 1 can (14 oz) artichoke hearts, drained and coarsely chopped (add 2 cans if you love them)
• 1 cup shredded mozzarella
• 1 small log (4-5 oz) goat cheese
• salt and pepper
• 1/2 cup bread crumbs (Panko style recommended)
• grated Parmesan
• Great the next day with crumbled bacon mixed in.

Details

Servings 1
Preparation time 25mins
Cooking time 55mins
Adapted from cozi.com

Preparation

Step 1

Preparation

Cook macaroni al dente, drain and set aside.

Meanwhile, preheat oven to 350° F and grease a 9X13 casserole dish.

In a large saucepan, heat olive oil and/or butter over medium heat.

Add the onions to the butter and saute until soft. Add garlic and saute one or two minutes more.

Sprinkle in flour and cook about a minute while stirring.

Whisk in milk and bring slowly to a simmer. Stir in artichoke hearts.

Turn off heat and add mozzarella and goat cheese. Stir until cheese is melted.

Add pasta and combine thoroughly. Add salt and pepper to taste.

Transfer to casserole dish. Top with bread crumbs and Parmesan.

Bake, uncovered, 30–35 minutes, until breadcrumbs are browned.