Spinach and Artichoke Mac ‘n’ Cheese

Spinach and Artichoke Macaroni and Cheese
adapted from The View from Great Island and Cabot Cheese

Ingredients:

2 cups uncooked whole wheat pasta (spirals, penne, shells, etc)
1 can artichoke hearts
3/4 box frozen chopped spinach
1 or 2 cloves garlic, minced
juice of 1/2 lemon
salt and pepper
3 tablespoons Unbleached All-Purpose Flour
2 cups low-fat 1% milk
1/4 teaspoon garlic powder (optional)
1/4 teaspoon salt
Freshly ground black pepper, to taste
Dash of Worcestershire sauce
2 ounces Neufchatel Reduced Fat Cream Cheese
6 ounces cheddar cheese grated

Directions:

1. Preheat oven to 325 degrees.
2. Cook the pasta in well salted water for a couple of minutes shy of the package directions – drain and place in a large bowl.
3. Thaw the spinach and ring out in an old dish towel or paper towels.  Drain the artichoke hearts and ring them out as well – you don’t want them to be wet.  Break up the spinach as best you can and rough chop the artichoke hearts to the size you like.  Add both to the bowl with the pasta along with the lemon juice and garlic cloves.  Stir as best you can – I ended up using my hands and tossing the pasta.
4. Add pasta mixture to a casserole dish that has been sprayed with cooking spray – I used an 8×8 glass dish.
5. Start on the cheese sauce: Place flour in a large saucepan over medium heat, gradually whisking in milk. Add garlic powder, salt, black pepper,  and Worcestershire. Continue cooking until sauce thickens, stirring constantly.  Reduce heat to low. Stir in cream cheese until well blended; add shredded cheese and stir until melted.  Pour over the pasta mixture.
6. Top pasta with shredded parmesan cheese and bread crumbs if desired – of course I did.
7. Bake for about 35 minutes and broil for a minute or two to get a crisp crust.