Spinach and Artichoke Macaroni and Cheese

Since my daughter loves macaroni and cheese, she elected for me to make this dish. Now, I like spinach and artichokes. I just didn't know how I would like this dish. Well, my husband even liked this dish. My husband doesn't eat artichokes. It is creamy. It is delicious and the kids ate the leftovers for lunch the next day.

Spinach and Artichoke Macaroni and Cheese
8 oz. elbow noodles
1 Tbsp olive oil
1 Tbsp butter
2 shallots, minced
3 garlic cloves, minced
3 Tbsp all purpose flour
1/3 cup milk
1/3 cup sour cream
1 cup mozzarella, shredded
1 cup Swiss cheese, shredded
1/2 cup Italian cheese blend, shredded
1 cup baby spinach leaves, chopped
1 (9 oz.) artichoke hearts, chopped
salt and pepper, to taste

Directions:

1. Preheat broiler.
2. Cook the elbow noodles per package to al dente. 
3. While the noodles are cooking, heat a medium pot over medium heat.
4.  In the pot, heat the olive oil and butter.
5. Add the shallot and cook for 2 minutes.
6. Add the garlic and cook for 2 minutes.
7. Sprinkle the flour over the shallot and garlic. Stir to combine. Heat for 1 minute.
8. Whisk in 3/4 cups of the pasta water to the pot with the milk. Whisk for a couple of minutes. 
9. Stir in the sour cream, 3/4 cups mozzarella cheese, the Swiss cheese, and the Italian cheese blend.
10. Add the spinach, artichoke hearts, and cooked pasta. Stir until incorporated.
11. Transfer the macaroni and cheese into a baking dish.
12. Sprinkle the remaining cheese on top. 
13. Broil for about 2 minutes or until golden.

Recipe adapted from Food Network Kitchen.

One year ago.................................I made Gingerbread Cinnamon Rolls.
Two years ago...............................I made Sables.
Three years ago............................I made White Chocolate Covered Oreos.

Did you already know.....................
-Artichokes are the flower buds before they bloom into a purple flower.
-One artichoke plant can produce 20 artichokes a year. 
-In 1947, Norma Jean (Marilyn Monroe) was crowned the first official California Artichoke Queen.

Hot Artichoke Dip

Aren't artichokes a weird looking vegetable? My children love it. My husband will not touch it. I made this recently for my family and there were no leftovers. If you are looking for a quick appetizer and you have a food processor, I recommend making this dip.

My oldest daughter asked for artichokes for supper one night and I said sure since I had no other plans. Just before I started making supper, her friend wanted to eat over. Her friend was always asking to eat over. I said sure but we were having just artichokes.The friend said she didn't care. Well, she never asked to eat over again.

Hot Artichoke Dip

2 (14 oz) cans of artichoke hearts

1 (8 oz) cream cheese (I used low fat)

1 cup mayonnaise

1/4 tsp cayenne pepper

2 chopped green onions

1 cup grated Parmesan cheese

1 package of defrosted spinach

salt and pepper (to taste)

1 cup of 5 Cheese Italian Blend.

Directions:

1. Preheat oven to 350 degrees.

2. Drain the artichokes and squeeze the excess liquid from the spinach. Set aside.

3. Add one can of artichokes, the cream cheese, mayonnaise, cayenne pepper, green onions.

4. Pulse about 7 times.

5. Add the parmesan cheese, the 2nd can of artichokes, spinach, salt, and pepper.

6. Pulse about 3 times.

7.  Pour the mixture into a oven safe dish. ( I used an 8x8 glass dish)

8. Top with the Italian cheese blend.

9. Bake 20 minutes until heated through and the cheese is golden brown.

Serve with chips or french bread.

Adapted from the recipe in The Pioneer Woman Cooks

Did you already know............
-One artichoke plant can produce up to 30 chokes of different sizes. (I guess I know what I should plant next year.)

-One large artichiokes only have 25 calories.

-The first time I had an artichoke was in California which isn't surprising since Califorinia produces 100% of the US artichoke crop.