- 2 cups heavy cream
- 1 clove garlic, crushed
- ½ cup grainy mustard
- 1 cup shredded mild provolone
- 2 cups shredded low moisture mozzarella
- 1 lb. cooked pasta shells
- 3 oz. cream cheese, cut into pieces at room temperature
- 16-oz. bag chopped spinach, defrosted and squeezed out
- 2 cups artichoke hearts or bottoms, chopped
- 4 T. butter
- 4 cloves minced garlic
- 2½ cups coarsely ground breadcrumbs from pieces of stale Italian bread
- 1 cup grated Parmigiano-Reggiano cheese
- ½ cup chopped flat-leaf parsley
DIRECTIONS
- Preheat oven to 400° F.
- 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 cheeses. 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 grated cheese and parsley, and then sprinkle over casserole.
- Bake mac until brown and bubbly, about 15-20 minutes and serve hot.
Recipe Author: Rachael Ray