.Spinach Artichoke Mac.

As you know we have been trying to survive this month sans paychecks until Jim gets voted on at our church and God reveals to our family what our next step in ministry is. Because of this I have {tried} not to grocery shop too much. We are living out of our freezer and pantry. That has made for some rather interesting dinners - involving eggs and toast! Ha! But we are not starving, and God is providing!

Wednesday night I wanted to try a new recipe that I saw floating around the internet for Rachel Ray's spinach artichoke macaroni. Go here for her recipe. I just didn't have all of the ingredients. I didn't have Fontina cheese, and I am betting it is pretty pricey. So I came up with my own spin on her recipe.

I basically pulverized the artichokes with my little electric chopper. Jim does not like them, and I was afraid if he knew they were in there he would not enjoy the meal. I had fresh spinach on hand, so I blanched that and then drained it under cold water and dried it on paper towels. I also blended the spinach up, so that I basically had a puree with the veggies.

I was a little nervous about my creation, but let me tell you this one is going down in the books. It was so good. Jim ended up loving it - even after I told him about the artichokes! Scotty was moaning and groaning the whole meal - literally. Jim and I couldn't stop giggling at him. I am fortunate that my children love green veggies! This really does taste very similar to the yummy hot spinach artichoke dip that I love so much. It was wonderful to be able to eat it as a meal! {wink}


Here is my sauce cooking away. I just might have eaten a gigantic spoonful before adding this to the pasta. Yummmm.

Spinach Artichoke Mac
Adapted from Rachel Ray

Ingredients:

• 1 lb pasta - I use whole wheat
  
• 3 tablespoons butter
• 1 large onion, chopped
• 3 T. minced garlic*
  
• 3 T. flour
• 1/2 c chicken stock
  
• 2 c. milk
  
• 1 bag spinach
• 1 can water-packed artichokes - I used the marinated ones
  
• 1 c. Mozzarella cheese - shredded; plus some to sprinkle on the top
  
• 8 0z. cream cheese (I used neufchatel)
• 1 C. Parmesan cheese; plus some to sprinkle on top
• grated nutmeg
• salt and pepper to taste

Method:

1. Boil pasta according to package directions.

2. Melt butter in large pot. Saute onion and garlic until soft. Add flour and cook 1 minute. Add chicken stock. Cook 3 minutes while stirring.

3. Add milk. Bring to a boil. Reduce heat and add vegetables. Cook 5 minutes. Add cheeses, stirring well until melted and combined with sauce.

4. Drain pasta. Toss with sauce. Transfer to a casserole dish. Top with reserved cheeses . Bake at 350 until top browns and cheese bubbles- about 30 minutes.

*I personally thought this could use more garlic, but season to taste. I happen to {really} like garlic.

For my printable recipe click here.

I served this with mixed veggies. (Because that was what was in our freezer!) This would be really good with a nice spring mix salad and a crusty garlic bread. If you happen to make this let me know what you think. Have you ever made the Rachel Ray version? How was that? Sometimes I love her recipes....other times - not so much.

Thanks for all of the kind and helpful comments and emails on my previous post. No, I am not going to stop blogging, but as my bloggy friend Ramee put it if my family were ever truly at risk I would shut down my blog immediately. I do not feel as if that is the case, I just want to be cautious.

Have a blessed day!