Spinach Artichoke Mac and Cheese
Ingredients
The pasta
-
8
ounces
whole wheat pasta noodles
The sauce
-
1
tablespoon
extra virgin olive oil
-
2
cans
artichoke quarters
-
2
tablespoons
unsalted butter
-
½
cup
diced yellow onion
-
2
cloves
minced garlic
-
¼
cup
white whole wheat flour
-
2 ½
cups
non-fat milk
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
⅓
cup
plain Greek yogurt
-
¾
cup
freshly grated Fontina cheese
-
8
ounces
fresh spinach
-
⅓
cup
freshly grated Parmesan cheese
Instructions
- 1. Boil salted water, add pasta, and cook until al dente. Drain and toss with olive oil.
- 2. Preheat oven to 350°F and grease a 3-quart casserole dish.
- 3. In a pot, heat olive oil and sauté artichokes until lightly browned, then set aside.
- 4. In the same pot, melt butter, add onion, and cook until softened. Add garlic and flour, cooking until golden.
- 5. Gradually whisk in milk, cooking until the sauce simmers and thickens.
- 6. Stir in salt, pepper, Greek yogurt, and Fontina cheese. Add pasta and artichokes, then gently mix in spinach.
- 7. Transfer to the baking dish, top with Parmesan, and bake until hot and bubbly, about 20 minutes.
- 8. Let rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
400mg
Cholesterol
20mg
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