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
1 Package Curly's Rio Grande Style
1 tbspExtra-virgin olive oil
2 Canned artichoke quarters, drained
2 tbspUnsalted butter
1/2 cupOnion, diced
2 Cloves minced garlic
2 1/2 cupsMilk
1/3 cupPlain Greek yogurt
3/4 cupMozzarella cheese, shredded
8 oz.Fresh spinach
1/3 cupParmesan cheese, grated
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.