The calendar may say it is spring, but walking outside into 16 degree temperatures this morning, it definitely did not feel like spring! While the weather is still chilly, warm up inside with a new spin on mac-n-cheese. This recipe combines my favorite spinach and artichoke dip with gluten-free pasta. The first time I ever made it I simply used the leftover dip from a party and mixed it with the cooked pasta. Great way to use up leftovers, however making it from scratch as a pasta dish is even better!
Spinach and Artichoke Mac-n-Cheese
Ingredients
1-12 to 16 ounce package of your favorite GF pasta
1/3 cup of butter
¼ cup of Cup4Cup gluten free flour
2 cups of 2% milk (you can use whole milk)
3 ounces of cream cheese
1 Tablespoon brown spicy mustard
1 teaspoon of salt
1/8 teaspoon pepper
Juice of ½ a lemon
1 teaspoon of Worcestershire sauce
4 to 6 ounces of frozen spinach, thawed and drained
1-10 ounce jar of artichokes, drained and chopped
8 ounces of cheddar, shredded (the Alpine Cheddar from Cabot works really well)
Directions
Prepare pasta according to directions on the box. In a large shallow pan, melt butter and whisk in the flour. Cook for a few minutes and then add the milk. Whisk together until all the lumps are out. Stir in cream cheese, lemon juice, mustard, salt, pepper, lemon juice and Worcestershire sauce. Add spinach and artichokes. Combine and heat through, then add cheddar. Mix to melt the cheese and take off heat. Add drained pasta and serve.
Spring warmth and fresh recipes will come soon enough! For today, I will sit on the couch under a warm fleece blanket and watch movies with my daughter (home sick with strep) and dream of spring. What are you most looking forward to in the spring?
