Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Yummly User: "This was my first mac and cheese sauce I've prepar…" Read More
14Ingredients
65Minutes
310Calories
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
5 SERVINGS
- 8 oz. whole wheat pasta (such as shells, penne, rigatoni, or elbow)
- 1 Tbsp. extra-virgin olive oil
- 2 cans artichoke (quarters, drained)
- 2 Tbsp. unsalted butter
- 1/2 cup diced yellow onion
- 2 cloves minced garlic
- 1/4 cup white whole wheat flour
- 2 1/2 cups non-fat milk
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/3 cup plain greek yogurt
- 3/4 cup Fontina (freshly grated, mozzarella, or other similar, melty cheese)
- 8 oz. fresh spinach
- 1/3 cup grated Parmesan cheese (freshly)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Bring large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
- Preheat the oven to 350°F and lightly grease a 3-quart casserole dish.
- In a Dutch oven or large, deep stockpot, heat the 1 tablespoon olive oil over medium high. Add the artichokes and saute just until lightly browned, about 4 minutes. Remove from the pot and set aside.
- Reduce heat to medium. Melt the butter, then add the onion and cook until the onion is softened and fragrant but not yet brown, about 2 minutes. Sprinkle in the garlic and flour and cook, whisking often, until flour turns golden brown, about 1 minute. Gradually pour in the milk, whisking constantly. Cook until sauce simmers and thickens, 5-7 minutes. Remove the pot from the heat and stir in the salt and pepper. Next, stir in the Greek yogurt and fontina. Add the drained pasta and artichokes, stirring gently to combine, then gently stir in the spinach, allowing it to wilt.
- Transfer the mixture to the prepared baking dish, sprinkle the top with Parmesan, then bake the macaroni and cheese until hot and bubbly, about 20 minutes. Let rest 5 minutes before serving.
NutritionView More
Unlock full nutritional details with subscription
310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol45mg15% |
Sodium690mg29% |
Potassium900mg26% |
Protein17g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber7g28% |
Sugars9g |
Vitamin A100% |
Vitamin C45% |
Calcium45% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Recipe Tags
Reviews(3)
Yummly User a year ago
This was my first mac and cheese sauce I've prepared from scratch, great recipe. You can substitute sour cream for the greek yogurt no problem. I added 8oz of cubed ham and sprinkled the top with real bacon bits because I like my dishes to have some meat. Perfect addition. Make sure you have a big pot! It was a struggle to stir in the spinach with my regular pasta pot.
Yummly User 2 years ago
Very delicious and easy to make!
Yummly User 3 years ago
Verz yummy, the sauce was great