Spinach Artichoke Macaroni And Cheese Food

SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
• Slowly add the milk, salt, and pepper. Stir until milk is boiling.
• Add the macaroni, cooking until the milk coats the macaroni like a glaze.
• Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
• Sprinkle the remaining mozzarella on top.
• Bake for 7 minutes, until cheese is bubbly and golden brown.
• Enjoy!

SPINACH MACARONI AND CHEESE

Steps:

• Preheat the oven to 425.
• In medium sized pot, over medium heat, melt butter.
• Add the flour and cook for 3 minutes.
• Pour in the hot milk and cook until thickened.
• Add the spinach, cheese, seasonings, horseradish and mustard.
• Mix well.
• Combine with the cooked pasta.
• Place in a greased cassarole dish.
• Bake in oven for 15 minutes or until bubbling.

ARTICHOKE MAC AND CHEESE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, shake flour and 1/2 cup milk in covered jar until blended; pour into medium microwaveable bowl. Stir in remaining milk and garlic. Microwave on HIGH 1 min.; stir. Microwave additional 1 to 2 min. or until slightly thickened, stirring every 30 sec. Gradually add to cream cheese spread in large bowl, stirring after each addition until cream cheese is completely melted and mixture is well blended. Add artichokes, spinach and 1/4 cup Parmesan; mix lightly.
• Drain pasta. Add to artichoke mixture; mix well. Spoon half into 2-qt. casserole sprayed with cooking spray; sprinkle with 1 cup shredded cheese. Repeat layers. Top with combined bread crumbs and remaining Parmesan.
• Bake 30 to 35 min. or until pasta mixture is heated through and top is golden brown.

LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE

Steps:

• Special equipment: a broiler-safe 2-quart baking dish
• Position an oven rack at the center of the oven, and preheat the broiler.
• Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
• Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
• Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

SPINACH ARTICHOKE MAC AND CHEESE

Steps:

• Preheat oven to 375. Butter a 9x13 inch baking dish.
• In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
• In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
• Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
• Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
• Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
• In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
• Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.