Spinach Artichoke Macaroni and Cheese!

So many papers to write, so little time!



Spinach Artichoke Macaroni and Cheese
adapted from this recipe
serves 6-8

1 pound gluten-free pasta (I used Tinkyada shells)
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons brown rice flour
1 tablespoon potato starch
1/2 cup white wine (if you're not a minor like I am)
2 cups milk
1/4 teaspoon nutmeg
1 cup quartered artichoke hearts, canned or jarred
1 1/2 cups fresh spinach, chopped
Salt and pepper to taste
2-3 cups cheese blend (I used Trader Joe's Quatro Formaggio)
1/4 cup bread crumbs (optional)

Preheat oven to 450 degrees F.

Cook pasta to package instructions until al dente. Be aware of when you cook your pasta, since gluten-free can become gummy. I started mine once my onions and garlic was cooked through.

Add olive oil to a large pan over medium heat. Add onions and garlic. Sauté until very soft, approximately ten minutes or so. Stir in flours and cook for 2-3 minutes. Whisk in milk. Once bubbling, add nutmeg, spinach, and artichokes. Allow to simmer until spinach is bright green, about five minutes. Stir in cheese and cook until just melted. Add sauce and pasta to a baking dish. Season to taste. Sprinkle with cheese and bread crumbs if desired.

Bake for 10-15 minutes, or until cheese has browned on top.

Bound to please all of your friends and family!