Artichoke Asiago Mac & Cheese

Print

With ImageWithout Image

Artichoke Asiago Mac & Cheese

Yield: 10

Author: Emma Cerulli

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Artichoke Asiago dip in Mac & cheese form. Comfort food at it’s finest.

Ingredients US Metric Both

• 1 lb. Dried elbow macaroni
• 1/2 cup butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup all purpose flour
• 3 cups whole milk
• 1 can (354 ml) evaporated milk
• 1 bay leaf
• 1 tablespoon dried thyme
• 4 oz light cream cheese
• 2 cans (398 ml) artichoke hearts in brine, drained & chopped
• 3 cups sharp white cheddar, shredded (measured after grating)
• 1 cups asiago cheese, shredded (measured after grating)
• 2 cups mozzarella cheese, shredded (measured after grating)
• Salt, to taste (see note)
• Pepper, to taste
• 1 cup Panko breadcrumbs (optional)

Instructions

1. Preheat oven to 350 degrees F. Grease a 9” x 13” baking dish or 10 large ramekins with cooking spray or butter.
2. Bring a large pot of water to the boil and generously salt the water.
3. Cook the macaroni for 7 minutes, drain and mix with a drizzle of olive oil to prevent sticking.
4. In a large, heavy bottom pot, heat the butter over medium heat until foaming and toss in the chopped onions.
5. Sweat the onions by slowly sautéing until translucent. Add the garlic and cook 2 minutes.
6. Pour in the flour and cook over low-medium heat, stirring constantly until lightly browned.
7. Pour in 1 cup of the milk, whisking until no lumps of flour remain. Pour in remaining milk and evaporated milk, whisking until smooth.
8. Whisk in bay leaf, thyme and artichokes.
9. Cook over medium-low heat, whisking frequently to prevent the bottom from burning.
10. Bring the sauce to a simmer and cook for 15-20 minutes until thickened.
11. Off the heat, whisk in the cream cheese, cheddar and asiago cheese until melted and combined.
12. Season the sauce with salt and freshly ground pepper to taste. Remove bay leaf and discard.
13. Combine the cooked macaroni with the sauce and mix well.
14. Right before scraping the mixture into your desired cooking vessel, toss in the shredded mozzarella until mixed through.
15. Scrape mixture into baking dish or ramekins and sprinkle with Panko breadcrumbs.
16. Bake for 30-35 minutes until golden and bubbling.

Notes:

Because this sauce contains lots of cheese, it’s best to season the sauce at the end after the cheese is added to prevent over-salting.

FREEZER INSTRUCTIONS

Once the baking dish is filled, do not add breadcrumbs, let the mixture cool before tightly wrapping in cling film. Freeze for up to 6 months. (Same procedure for ramekins)

To bake, unwrap the dish and let defrost overnight in the refrigerator. Sprinkle with breadcrumbs and bake as directed.

Nutrition Facts

Calories

596.17

Fat (grams)

37.30

Sat. Fat (grams)

21.64

Carbs (grams)

39.11

Fiber (grams)

2.17

Net carbs

36.94

Sugar (grams)

10.13

Protein (grams)

26.25

Sodium (milligrams)

761.63

Cholesterol (grams)

110.99

Nutritional information shown is an estimate based on ingredients used, calculated using a third-party service.

https://www.autumninaugust.ca/artichokeasiagomaccheese

All rights reserved AutumninAugust.ca

mac & cheese, comfort food, artichoke dip, cheese

dinner, lunch

Did you make this recipe?

Tag @Autumnin_august on instagram and hashtag it #autumninaugustblog