Rachael Ray's Spinach and Artichoke Mac and Cheese

Ingredients

• Salt
• 1 pound semolina or whole wheat penne
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 3 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons flour
• 1/2 cup white wine
• 2 cups milk
• Freshly grated nutmeg, about 1/4 teaspoon or to taste
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• 1 10-ounce box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
• Black pepper
• 1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
• 1 1/2 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Yields: 4 servings

Preparation

Bring a large pot of water to a boil for pasta,
salt water and cook pasta to al dente.

While the pasta water comes to a boil, place a medium
pot over medium-low heat with 2 turns of the pan of EVOO,
about 2 tablespoons, and the butter. Add the onion and
garlic to the pan and cook the veggies until very soft, about
10 minutes. Then heat the broiler and position rack in
the middle of the oven.

Turn the heat up to medium-high and sprinkle the flour into
the pan. Cook for about 1 minute then whisk the wine into
the pan, cooking for another minute to burn off the alcohol.
Whisk the milk into the pan and bring up to a bubble. Add
the nutmeg, spinach, artichokes, salt and pepper to the
sauce and simmer until thickened and 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 some more Fontina
and Parmigiano over the top and bake until the cheese
has melted and the top is golden brown, about 30 minutes.