Spinach and Artichoke Mac and Cheese

INGREDIENTS    

• 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    

1. Preheat oven to 400° F.
2. 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.
3. Add spinach and artichokes to cheese sauce, add pasta, and stir to combine. Place in a casserole dish.
4. 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.
5. Bake mac until brown and bubbly, about 15-20 minutes and serve hot.

Recipe Author: Rachael Ray