Spinach & Artichoke Mac and Cheese

This was another top 10 on Rachael Ray. I'm a big fan of spinach & artichoke dip, so I couldn't wait to try this. Loved it! Especially the crusty cheesy top...enjoy!

Spinach & Artichoke Mac and Cheese

1 lb. penne (regular or whole wheat - I like Ronzoni)

2 T. extra virgin olive oil

3 T. butter

1 medium onion, finely chopped (I used 1/2)

3 cloves garlic, finely chopped

3 T. flour

1/2 c. white wine

2 c. milk

Freshly grated nutmeg, about 1/4 t.

1 10oz. box frozen spinach, defrosted and wrung dry in a kitchen towel or paper towels

1 can quartered artichoke hearts, drained

Salt & pepper

1 1/2 c. shredded Fontina cheese (I used sharp white cheddar), plus more for sprinking on top

1 1/2 c. grated Parmigiano Reggiano cheese, plus more for sprinking on top

Bring large pot of water to a boil, salt water liberally, add pasta and cook.

In a medium saute pan over medium-low, heat EVOO and butter. Add the onion and garlic and cook until soft. Turn heat up and sprinkle in the flour. Cook for about 1 minute then whisk in the wine, cooking for another minute to burn off the alcohol. Whisk in the milk and bring to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper and simmer until thick. Add 1 cup of each of the cheeses and stir until melted.

Preheat broiler. Toss the sauce with the cooked pasta (drained) and transfer to a casserole dish. Sprinkle more cheese on top and place under the broiler until golden brown and bubbly.