This project is proving to be a bit more challenging than I previously imagined. Challenging is a much shorter term than oh-lord-I-really-need-to-put-more-brainpower-into-this. You might think I’m referencing my goal of taking better pictures this year. Well, yes……… and no.
Yes that’s a goal, but not here, not today, not this minute.
What I’m actually referring to is the design on the Ranch house. J and I spent some time yesterday to redo the kitchen and utility room layout. Holy smokes – ‘redo’ is an understatement – ‘completely redesigned’ is more like it. As I may have mentioned before, being in this rental house for the past 8 months was probably one of the best ideas we’ve had, because now we have a clear understanding of how we work together in the kitchen (exceptionally well!) and what we need/want to have at the Ranch. And we have determined that we need a lot more counter space, storage space, and (for him) workshop space.
And J has come up with a design for the posse’s bedrooms that is simply genius. That’s why he’s the brains of this operation 🙂
So while it’s safe to say that my photography skills have not improved thus far, we are only two days into the new year, and that means there’s plenty of time for improvement.
Seriously though, this was one of those recipes that was so good, and so easy – and based on the fact that there weren’t any leftovers, I do believe that it is a keeper.
Spinach Artichoke Macaroni and Cheese – adapted from Food Network
12 oz pasta
4 tbs. unsalted butter
1/3 cup chopped onion
3 cloves garlic, finely minced
4 tbs. all-purpose flour
3 cups milk
3 cups lightly packed shredded white cheddar cheese
1 generous cup shredded mozzarella cheese
One 10 -ounce bag baby spinach
One 15 oz can artichoke hearts, roughly chopped
Freshly ground black pepper
Position an oven rack at the center of the oven, and preheat the oven to 425 degrees.
Bring a large pot of water to a boil and cook the pasta half of the recommended cooking time. Drain and set the pasta aside.
Meanwhile, in a separate pot, melt the butter over medium heat. Add the onion, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. Whisk in the milk, and stir constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the cheddar cheese. Once the cheese has melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, and pepper. Transfer to a greased 2-quart baking dish.
Sprinkle the mozzarella cheese over the pasta. Bake until golden and bubbly, about 20 minutes.