Spinach & Artichoke Mac 'n Cheese Bake
Posted: Fri May 04, 2012 3:31 pm
Spinach & Artichoke Mac 'n Cheese Bake
Budget Savvy Diva
Ingredients:
16 oz of Shell Pasta
1 Tbsp Olive Oil
2 Cloves of Garlic ( Minced)
1 Cup of Sour Cream
1/4 Cup of Parmesan Cheese
10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
13.5 Can of Artichoke Hearts rinsed and chopped
1 Cup of Mozzarella
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
Cheese Sauce:
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon of mustard powder
1/4 teaspoon of pepper
1/2 teaspoon onion powder
2 cups milk
2 cups cheddar cheese, shredded (8oz)
Preparation:
Preheat oven to 425.
In a Large Stockpot Cook pasta according to directions on the box – I try and under-cook the pasta by 2 minutes. Drain. Keep 1/4 cup of the pasta water.
In a medium sauce pan melt butter over medium heat. Add in flour and mix till golden brown. Slowly add milk ( keep mixing). Add seasoning – pepper, salt, mustard powder, and onion powder – mix.
Add cheese slowly and mix till everything is combined.
Place in a medium size bowl and mix – artichokes, spinach, sour cream, 1/4 cup of pasta water, 1/2 cup of mozzarella, garlic , salt; pepper. Add mixture to the large stockpot full of cooked pasta. Add in 80% of cheese sauce and mix.
Place mixture in a greased 9×13 pan. Top with the rest of the cheese sauce. Top with Parmesan cheese and rest of mozzarella cheese and place in the oven uncovered. Cook for about 15 minutes or till cheese is turning golden brown.
Budget Savvy Diva
Ingredients:
16 oz of Shell Pasta
1 Tbsp Olive Oil
2 Cloves of Garlic ( Minced)
1 Cup of Sour Cream
1/4 Cup of Parmesan Cheese
10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
13.5 Can of Artichoke Hearts rinsed and chopped
1 Cup of Mozzarella
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
Cheese Sauce:
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon of mustard powder
1/4 teaspoon of pepper
1/2 teaspoon onion powder
2 cups milk
2 cups cheddar cheese, shredded (8oz)
Preparation:
Preheat oven to 425.
In a Large Stockpot Cook pasta according to directions on the box – I try and under-cook the pasta by 2 minutes. Drain. Keep 1/4 cup of the pasta water.
In a medium sauce pan melt butter over medium heat. Add in flour and mix till golden brown. Slowly add milk ( keep mixing). Add seasoning – pepper, salt, mustard powder, and onion powder – mix.
Add cheese slowly and mix till everything is combined.
Place in a medium size bowl and mix – artichokes, spinach, sour cream, 1/4 cup of pasta water, 1/2 cup of mozzarella, garlic , salt; pepper. Add mixture to the large stockpot full of cooked pasta. Add in 80% of cheese sauce and mix.
Place mixture in a greased 9×13 pan. Top with the rest of the cheese sauce. Top with Parmesan cheese and rest of mozzarella cheese and place in the oven uncovered. Cook for about 15 minutes or till cheese is turning golden brown.