I like this mac n’cheese recipe because you can make it on the stove top, which came in handy last week when I couldn’t use my oven. This recipe is based on a Rachael Ray recipe, but I changed it to make it GF.
- 1 lb corn pasta (penne or shape of choice)
- 2 T EVOO
- 3 T butter
- 3 garlic cloves, minced
- 3 T GF all-purpose flour
- 1/2 dry white wine
- 2 cups whole milk
- 1/4 t ground nutmeg
- 1 (10 oz) box of chopped frozen spinach
- 1 (10 oz) box of frozen chopped artichokes
- 1 1/2 cups shredded Italian cheese blend
- 1 1/2 cups grated Parmigiano-Reggiano
Boil pasta according to instructions, In a medium pot over medium-low heat, add butter and EVOO. Add onions and garlic and cook until soft, about 10 minutes. Turn up heat to medium-high and add flour, cooking for about 1 minutes. Add wine and cook another minute to burn off alcohol. Whisk milk into the pan and bring to a bubble. Add spinach, artichokes, nutmeg, salt and pepper and simmer until thickened. Add 1 cup each of cheeses and stir until melted. Toss pasta into prepared sauce and transfer to a casserole dish. Sprinkle remaining cheese over top and brown under broiler for a few minutes.