Spinach Artichoke Dip Mac 'n' Cheese

• Vegetarian

• Produce

  • 1 can Artichoke hearts
  • 2 cups Baby spinach

• Condiments

  • 2 tsp Mustard

• Pasta & Grains

  • 1 lb Elbow pasta

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Dairy

  • 1/4 cup Butter
  • 2 cups Milk
  • 2 cups Mozzarella cheese
  • 1/2 cup Whipping cream

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 2 teaspoons mustard
• 2 cups milk
• 1/2 cup whipping cream
• 2 cups mozzarella cheese
• 1 can (14 oz) artichoke hearts
• 2 cups baby spinach
• Salt and pepper to taste
• 1 lb elbow pasta
• 1/4 cup butter
• 1/4 cup white whole wheat flour
• 2 cups milk
• 1/2 cup whipping cream
• 2 teaspoons yellow mustard
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1 lb elbow pasta, cooked according to package instructions
• 2 cups fresh baby spinach, coarsely chopped
• 1 can (14 oz) artichoke hearts, coarsely chopped

Directions

• In a medium saucepan over medium-high heat, melt butter. Whisk in flour until smooth, then slowly whisk in milk, cream, and mustard until combined. Stir frequently over medium-high heat until sauce starts to simmer and thicken. Remove from heat and season with salt and pepper and stir in cheese until melted.
• Place pasta, spinach, and artichokes in a large bowl and pour sauce over top. Transfer to a greased 9x13 pan.
• Bake macaroni and cheese at 350F 20 minutes or until bubbly. Serve immediately.