Spinach and Artichoke Mac and Cheese

So haven't been putting anything on for a while as quite frankly we don't eat complicated meals anymore. Dave's on his diet and i make all my meals for the kids and i just eat one or the other. Not very organised, but the diet is too restrictive for the kids. Anyway enough rambling, everyone else is eating and with the snow outside i am posting some comfort food. Saw this on Rachael ray yesterday, it looked so good.

The list looks long but basically it's pasta, spinach, artichoke and cheese, with other basics that you probably have. I am making this next pot luck..... All i need is a party

Spinach and Artichoke Mac and Cheese

• Salt
• 1 pound regular or whole wheat penne
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons flour
• 1/2 cup white wine
• 2 cups milk
• A few grates fresh nutmeg
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• 1 10-ounce box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
• Ground black pepper
• 1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
• 1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Make pasta

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.