• 2 cups heavy cream
  • 1 clove garlic, crushed
  • ½ cup grainy mustard
  • 2 cups shredded low moisture mozzarella
  • 1 cup shredded fontina or mild provolone for base sauce
  • One 3-ounce brick cream cheese, cut into pieces at room temperature or 4 ounces gorgonzola Dolce
  • One 16-ounce bag chopped spinach, defrosted and squeezed out in a kitchen towel
  • 2 cups defrosted artichoke hearts or bottoms, chopped
  • 4 tablespoons butter
  • 4 cloves minced garlic
  • 2 ½ cups coarsely ground breadcrumbs from pieces of stale Italian bread
  • 1 cup grated Parmigiano-Reggiano cheese
  • ½ cups chopped flat-leaf parsley
Serves: 6

Bring cream, garlic clove and mustard to a low boil, and simmer 5 minutes to thicken. Remove garlic clove and add in cheese; stir to melt.

Add spinach and artichokes to cheese sauce, add pasta and stir to combine. Place in a casserole dish.

Melt butter in a small pot over medium heat, swirl butter with minced garlic a minute or 2 and toss with breadcrumbs to moisten. Combine with cheese and parsley then sprinkle over casserole.

Bake mac until brown and bubbly, and serve.