5 Cheese Mac n Cheese with Articokes or Spinach
I added the spinach version as artichokes are not my favorite with cheese. What I like the most about this recipe is the creaminess of the cheese sauce. Shell shaped pasta is a must. Each little pasta forms a tiny bowl to hold the creamy cheese sauce...oh yum.....
1 pound of shell shaped macaroni cooked
5 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 1/2 cups milk
4 ounces of Colby cheese
4 ounces of Swiss cheese
4 ounces of Asiago cheese
4 ounces of Fontina cheese
1 pinch of nutmeg
freshly ground black pepper and salt to taste
2 cups of fresh spinach or 1 can of quartered artichoke hearts
3 ounces of Parmesan
1 teaspoon paprika
1. Preheat oven to 350°F butter a 2 quart baking dish.
2. Melt the butter in a medium-size sauce pan over medium heat. Stir in the flour and cook 1 min. gradually whisk in the milk
cook, stirring constantly until lightly thick . Add the first 4 cheeses one at a time, whisking constantly until the cheeses are melted. Season with nutmeg salt and pepper.
3. Remove from heat combine the cheese sauce and cooked pasta shells and pour into prepared baking dish. Add the spinach or artichokes by gently pressing them into the pasta until covered. Sprinkle with Parmesan cheese and then paprika. Bake until bubbly and slightly browned on the top about 30 to 40 minutes. Serve immediately
About 4 – 5 servings