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Spinach and Artichoke Macaroni and Cheese
Ingredients
  • 8 ounces whole-wheat elbow pasta
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped (about ⅓ cup)
  • 3 cloves garlic, finely minced
  • 3 tablespoons all-purpose flour
  • ½ cup skim milk
  • ⅓ cup reduced-fat sour cream
  • 1 cup lightly packed shredded part-skim mozzarella
  • ⅔ cup lightly packed shredded low-fat Swiss cheese
  • ¼ cup lightly packed grated Parmesan
  • One 6-ounce bag baby spinach (about 6 heaping cups)
  • One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
  • Kosher salt and freshly ground black pepper
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