Try this Rachel Ray's Spinach and Artichoke Mac n Cheese recipe, or contribute your own.
Suggest a better description-Bring a large pot of water to boil for the pasta, salt the water, and cook the pasta to al dente.
-While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and butter. Add onions and garlic and cook until very soft, about 10 mins.
-Heat the broiler and position the rack in the middle of the oven.
-Turn up the heat under the pot to medium- high and sprinkle the flour into the pot. Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
-Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle the remaining Fontina and Parmagiano over the top and brown under the broiler for about 3 minutes.
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 818 | ||
Calories from Fat: 361 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 54 % | |
Saturated Fat 20.1g | 101 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 169.2mg | 52 % | |
Sodium 894mg | 31 % | |
Potassium 818.6mg | 22 % | |
Total Carbohydrate 81g | 24 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 74.7g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 818
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