A massive snow apocalypse calls for some major carb overload, and Rachael Ray has comfort food down to a science. The chef shared her popular recipe for spinach and artichoke mac and cheese with garlic bread breadcrumbs on her Facebook page this morning, and the reaction proves that it's the perfect antidote to subzero temperatures and torrential snowfall. One Facebook user put it perfectly: "These are all my favorite dishes … wrapped up into one—spinach and artichoke, mac and cheese, garlic bread." Find Rachael Ray's recipe below, and make the most of your snow day.
Ingredients for Mac and Cheese:
2 cups shredded low moisture mozzarella
1 cup shredded fontina or mild provolone for base sauce
3 oz. cream cheese, cut into pieces at room temperature or 4 oz. gorgonzola dolce
16-ounce bag chopped spinach, defrosted and squeezed out in a kitchen towel
2 cups defrosted artichoke hearts or bottoms, chopped
4 tablespoons butter
4 cloves minced garlic
2 1/2 cups coarsely ground breadcrumbs from pieces of stale Italian bread
1 cup grated Parmigiano-Reggiano cheese
1/2 cups chopped flat-leaf parsley
Ingredients for Base Sauce:
2 cups heavy cream
1 clove garlic, crushed
1/2 cup grainy mustard
Make the base sauce for the mac. Bring cream, garlic clove, and mustard to a low boil, and simmer five minutes to thicken. Remove garlic clove and add in cheese. Stir to melt.
Add spinach and artichokes to cheese sauce, add pasta, and stir to combine. Place in a casserole dish.
Melt butter in a small pot over medium heat, swirl butter with minced garlic a minute or two, and toss with breadcrumbs to moisten. Combine with cheese and parsley, and then sprinkle over casserole.
Bake mac until brown and bubbly, and serve.
Head over to Rachael Ray's website for more delicious recipes.