Spinach and Artichoke Mac and Cheese

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.

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