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Day Five: Gluten-Free with RR Challenge — A Golden Evening!

by caroline

Sometimes this happens when I am taking pictures of yummy food …

Oops. :)

So, you wanna know what all of that delish cheese is for, right? Well, it's Day Five of the Gluten-Free with Rachael Ray Challenge: Spinach and Artichoke Mac and Cheese!

This was another perfect family dish and it was a great way to end our fun-packed weekend in Pittsburgh.

Here are the goods for this gluten-free dish:

RR's Ingredients The G-Spot Used
  • Salt
  • Salt
  • 1 pound semolina or whole wheat penne
  • 1 pound gluten-free pasta, like shells, penne or elbow macaroni (We like Tinkyada brand.)
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped or grated
  • 3 cloves garlic, finely chopped or grated
  • 3 tablespoons flour
  • 1/2 cup white wine
  • 1/2 cup white wine
  • 2 cups milk
  • 2 cups milk
  • Freshly grated nutmeg, about 1/4 teaspoon or to taste
  • Freshly grated nutmeg, about 1/4 teaspoon or to taste
  • 1 10-ounce box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
  • 1 1/2 cups of canned or jarred unseasoned artichoke hearts
  • 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
  • about 1 1/2 cups of chopped, fresh spinach
  • Black pepper
  • Black pepper
  • 1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
  • 1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
  • 1 1/2 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
  • 1 1/2 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

 

Directions:

Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente (super-important with gluten-free pasta because it can very quickly end up mushy).

While the pasta water comes to a boil, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

 

This recipe was creamy and decadently delicious. I doubled it so there would be enough for the nine people that would be at dinner, and it still almost wasn't enough!

Note: This is a gluten-free recipe. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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After dinner, it was time to watch the Oscars! I am a total sucker for awards shows — I love seeing all of the stars all glammed-up and gorgeous. Dan and I made some Classic Kettle Corn for everyone and served it in these super-cute bags I found on Etsy from InTheClear. I love these! We also made up a few bags of the chocolate drizzled popcorn my brother, Luke's, girlfriend, Kelsey, was nice enough to bring over.

Luke decided to snap from the other side. Cute!

Dan and I are getting ready to hit the road soon, so it's almost time to say goodbye to everyone. :( I hate leaving Pittsburgh and, of course, my family, but I am always so grateful for weekends like these.

How was your weekend?