Spinach Artichoke Mac N' Cheese

      During winter months it is common for cravings of comfort food; something hearty and delicious; basically food for your soul. Especially during this blizzard we've had! I have made spinach and artichoke dip a few times this year (the greatest thing ever- I'll post that recipe next time I make it!) and everyone loves it. We decided to turn those flavors into a meal by making a spinach and artichoke mac n cheese. I would not go as far as saying it is a healthy dish, but the added ingredients do boost the nutritional value! (artichokes = fiber, vitamin k, antioxidants, and spinach = fiber, vitamin a, calcium, iron, vitamin K etc etc!)

     I mean, if you're going to eat homemade mac n cheese, the creamier and cheesier the better, so you might as well plan on indulging. It is high in calories but you know it's so worth it! I mean just look at it....

I recommend using a sharp cheddar cheese, preferably a block of cheese shredded right into the sauce. The sharper cheese gives much better overall flavor.

Spinach and Artichoke Mac N' Cheese

Ingredients:

1 lb pasta (elbows, shells or penne)

4 cups milk

3 Tbs flour

3 Tbs butter

1 small onion, chopped fine

2 garlic cloves, minced

2 cups cheddar cheese, shredded

1 cup swiss cheese, shredded

1 cup parmesan cheese

1 tsp nutmeg

1/2 tsp cayenne pepper

1 1/2 tsp salt

1 tsp pepper

1 tsp garlic powder

1 pkg frozen chopped spinach, thawed and drained

1 14 oz can artichoke hearts, drained and chopped

1 1/2 cups crushed ritz crackers, equivalent to one sleave

 (I used garlic butter flavor)

1/2 cup shredded parmesan cheese

Directions:

Preheat oven to 350 degrees.

Cook pasta in large pot until al dente, according to package directions. Strain and rinse with cool water and set aside. Melt butter in large pot on stove over medium heat. Add onions and minced garlic and cook until softened. Add in flour and wisk quickly for about two minutes then pour in milk. Stir constantly and bring to a subtle boil and let the sauce thicken, for about 7-8 minutes. Stir in the nutmeg, cayenne, salt, pepper, garlic powder, cheddar, swiss and parmesan cheese until melted. Add in spinach and artichokes and stir until heated through. Add pasta to the pot and stir until mixed. Pour into 9x13 baking dish, cover with shredded parmesan cheese and cracker crumbs. Cook for about 25 minutes or until crumbs have slightly browned.