TRI-COLOR SPINACH AND ARTICHOKE MAC AND CHEESE

Tri-Color Spinach And Artichoke Mac And Cheese image

Provided by Ronna Farley @RonnaF

Categories Pasta

Number Of Ingredients 13

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16 ounce(s) package tri-color rotini
1/2 cup(s) butter
8 ounce(s) shredded sharp cheddar cheese
1/2 cup(s) chopped onion
1/4 cup(s) chopped red bell pepper
1 teaspoon(s) granulated sugar
1/2 teaspoon(s) ancho chili powder
1/4 cup(s) all-purpose flour
14 ounce(s) can evaporated milk
8 ounce(s) plain greek yogurt
14 ounce(s) can artichoke hearts, drained and chopped
10 ounce(s) package frozen chopped spinach, thawed and drained well
2/3 cup(s) panko bread crumbs

Steps:

In a 3-quart over-proof casserole dish cook tri-color rotini in salted water according to package directions. Drain well.
Preheat oven to 375 degrees F.
Melt butter in the same casserole dish over medium heat. Add onion and red pepper; cook and stir for 3 minutes. Whisk in sugar, ancho chili powder and flour. Cook and stir for 1 minute. Remove from heat. Set aside 1/3 cup cheddar cheese. Slowly whisk in evaporated milk. Add yogurt and remaining cheese, artichokes, spinach and rotini. Blend well.
In a small bowl, combine remaining 1/3 cup cheese and panko bread crumbs. Sprinkle over top.
Bake at 375 degrees F for 30 minutes or until bubbly and topping is nicely browned. Makes 8 servings