RTE_MacnCheese
RTE_MacnCheese

BBQ Spinach Artichoke Macaroni & Cheese

August 1, 2016

Mix together spinach artichoke mac & cheese with seasoned pulled pork and chorizo to create a crowd-pleasing favorite. Enjoy Curly’s RoadTrip Eats Rio Grande Style, a spicy flavor adventure with delicious Tex-Mex taste and texture.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 8 Servings

Ingredients

1 Package Curly's Rio Grande Style

8 oz. Pasta

1 tbsp Extra-virgin olive oil

2 Canned artichoke quarters, drained

2 tbsp Unsalted butter

1/2 cup Onion, diced

2 Cloves minced garlic

1/4 cup Flour

2 1/2 cups Milk

1/2 tsp Salt

1/4 tsp Pepper

1/3 cup Plain Greek yogurt

3/4 cup Mozzarella cheese, shredded

8 oz. Fresh spinach

1/3 cup Parmesan cheese, grated

Directions

1Bring pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.

2Preheat oven to 350˚. Lightly grease a casserole dish.

3In pan, heat 1-tablespoon olive oil over medium heat. Add two cans of quartered artichokes and saute until lightly browned. Remove from the pan and set aside.

4Melt 2 tablespoons of unsalted butter over medium heat and add 1/2 cup diced onion and soften. Sprinkle in 2 cloves of minced garlic and 1/4 cup flower. Whisk often until flour is golden brown. Pour in 2 1/2 cups milk, whisking constantly. Cook until sauce is thickened, about 5-6 minutes. Remove from heat and stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 1/3 cup Greek yogurt and 3/4 cup mozzarella cheese.

5Combine sauce, pasta and artichokes and stir gently. Mix in 8 ounces fresh spinach.

6Prepare Curly's Rio Grande Style per package directions.

7In prepared baking dish, layer 1/2 macaroni and cheese on the bottom, top with Curly's Rio Grande Style, then top with the rest of the macaroni and cheese.

8Sprinkle 1/3 cup grated Parmesan cheese on top and bake until hot and bubbly, about 15 minutes.

9Enjoy!

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