Spinach & Artichoke Mac-N-Cheese

I went and did it again.  I made yet another macaroni and cheese dish.  I simply couldn't resist after stumbling across this recipe while I was looking for recipes that use fontina cheese.  I had a huge chunk of fontina in my fridge which I didn't want to go bad so I used it as my search criteria in this week's recipe hunt.  I thought I hit the jackpot when I read all the ingredients of this dish.  Oh My Goodness Me!!!  You see, when I go out to eat, and if I am feeling particularly hungry, I enjoy ordering the spinach artichoke dip as an appetizer.  With this recipe, I can have my appetizer and dinner all baked in one nice, ooey-gooey, cheesy perfection of a meal! Hip-Hip-Horray!!!!

Spinach & Artichoke Mac-N-Cheese modified from Alison Lewis, Ingredients Inc.

Ingredients:

8 ounces rotini pasta

1/2 cup whole milk

1/2 cup heavy cream
1/4 cup all-purpose flour

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1 (10-ounce) package frozen spinach, thawed and drained

1 (14-ounce) can artichoke hearts, drained and chopped
1 1/2 cups shredded fontina cheese
1 1/2 cups shredded cheddar cheese
1 cup breadcrumbs
1 cup shredded italian blend cheese
1/4 cup butter, melted

Directions:

1.  Cook pasta until al dente.

2.  Mix milk, heavy cream, flour, salt and pepper in a large bowl until no lumps.
3.  Add cooked pasta, fontina, cheddar, artichoke and spinach to the large bowl and combine all ingredients well.

4.  In a buttered 13x9 baking dish, spread the pasta mixture out evenly.  Cover with italian cheese and  breadcrumbs.  Pour butter over the top. 

5.  Place in a 350F oven for 40-45 minutes or until the top is nice and golden brown. 

One bite of this and I was in heaven. 

 I call him my little sock monster.  He is obsessed with socks so the laundry pile is pure bliss!