Serves:
3 People
Cooking Time:
15 Minutes
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 5 oz spinach
- 1 cup artichoke heart, drained
- 3 cups of milk
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 cups elbow macaroni pasta
- 3/4 cup shredded cheddar cheese
- 3 cups shredded mozzarella cheese, divided
Instructions
- Preheat oven to 230°C.
- Melt the butter in a large pan that can go to the oven. Add the garlic and spinach and cook until the spinach is wilted. Add artichoke hearts.
- Slowly add the milk, salt, and pepper. Stir until boil.
- Add the macaroni, cooking until the milk reduces its liquids and coats the macaroni as a glaze.
- Add the cheddar and 2 cups of mozzarella, stirring until completely melted.
- Sprinkle the remaining mozzarella on top.
- Bake for around 7 minutes, until the cheese bubbles and golden brown.
