Thursday, June 11, 2009

Artichoke Florentine Mac-n-Cheese (Stove Top Style)

Wonderful, quick, and so hard to resist.

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  • 1/2 pound whole wheat rotini
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces 1% milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 8 ounces sharp cheddar, shredded
  • 1 box frozen chopped spinach, thawed and drained
  • 1 box frozen chopped artichokes, thawed and drained

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Add in heated spinach and artichokes.

Recipe adapted from Alton Brown

Brinkley Farms Spring CSA – Week 9

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  • 1 head of green leaf lettuce
  • 1 bundle of spring onions
  • 1 lb squash
  • 1 lb zucchini
  • 1 lb broccoli
  • 1 qt red potatoes
  • 1 fennel bulb

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Anonymous said...

That pasta looks good. I've never made one of Alton Brown's recipes. It will have to go on my "must try" list.

What Are Artichokes said...

This sounds a good combination of pasta and artichoke. Thanks for sharing such good recipe. I find artichoke very tasty, also it has many good uses to lead a healthy life.