Who can resist the comforting allure of macaroni and cheese? This recipe takes it up a notch with a luscious, creamy sauce loaded with fresh spinach and tangy artichokes. It's a cozy dish perfect for any season, combining familiar flavors with a delightful twist.
Elbow macaroni is the foundation, providing those classic nooks and crannies for the sauce to cling to. Butter not only adds richness but also helps sauté the garlic to fragrant perfection. A good handful of spinach adds color and nutrients, while artichoke hearts offer a tangy contrast. Flour is essential for thickening the sauce, while whole milk and heavy cream create a luscious base. The trio of cheddar, mozzarella, and Parmesan cheeses brings depth and flavor, and a touch of nutmeg adds warmth. Season the sauce with salt and black pepper to taste.
This dish is a meal in itself, but it pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. A glass of crisp white wine complements the flavors wonderfully.
First, cook the elbow macaroni according to the package instructions. Drain it well and set it aside; you'll want it ready to go when the sauce is done. Next, in a large pot, melt the butter over medium heat. Once melted, toss in the minced garlic and let it sauté until it's fragrant, but be careful not to let it brown.
Add the chopped spinach and artichokes to the pot, stirring until the spinach wilts down nicely. At this point, sprinkle in the flour and stir everything together until the flour coats the vegetables. Gradually whisk in the milk and heavy cream, allowing the mixture to come to a gentle simmer and thicken up.
Lower the heat and start stirring in the shredded cheddar, mozzarella, and grated Parmesan cheeses. Keep stirring until you've got a smooth and creamy sauce. Season it with salt, black pepper, and a pinch of nutmeg to your liking. Finally, fold in the cooked macaroni, stirring until each piece is well coated with the cheesy goodness.
If you like your mac and cheese with a crispy top, transfer it to a baking dish and broil for 2-3 minutes until golden. Otherwise, dig in straight from the pot for a super creamy experience.
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