Ingredients

• 8 oz gluten free elbow macaroni
• 2 Tbl unsalted butter
• 1/3 c onion, finely diced
• 3 cloves garlic, finely minced
• 3 Tbl Better Batter All-Purpose Flour
• 1/2 c milk
• 3/4 c reserved pasta cooking water
• 2/3 c shredded Swiss cheese
• 1/3 c sour cream
• 1 c shredded mozzarella, divided
• 4 Tbl grated Parmesan cheese, divided
• 5 oz fresh baby spinach, roughly chopped
• 9 oz box frozen artichoke hearts, thawed and roughly chopped (or substitute artichoke hearts from a jar, drained)
• 1/2 tsp fresh lemon zest
• Salt and pepper, to taste
• Cooking spray

It is always my preference to purchase blocks or chunks of cheese and grate them myself. I think pre-shredded cheese contains some additional ingredients which help with anti-caking yet makes melting more difficult. This creamy sauce does really well with freshly grated Swiss, mozzarella, and Parmesan.

Instructions

Preheat and prepare. Preheat the broiler. Spray a heat-proof baking dish with cooking spray. Set aside. Boil the pasta. In a large pot, fill with water and bring to a boil according to the instructions on the package. Reserve 3/4 c cooking liquid to use in the sauce, then drain the macaroni and set aside. Make the pasta sauce. In a large skillet, add the butter and melt over medium heat. Add onion and cook until soft and translucent about 4 minutes, stirring frequently to prevent burning. Add the garlic and cook one additional minute. Whisk in the flour and cook, forming a thick paste, until everything is incorporated and no dry flour remains, about one minute. Whisk in the milk and reserved pasta cooking water and cook for 3-4 minutes until a thick, smooth mixture forms. Add the Swiss cheese, sour cream, 2/3 c of the mozzarella, and 1 Tbl of the Parmesan. Continue to whisk until the cheeses have completely melted into the sauce. Add the baby spinach and cook until just wilted, about 1 minute. Use a spatula or wooden spoon to mix the cheese sauce and baby spinach together. Stir in the artichoke hearts, cooked macaroni, lemon zest, and 1 tsp salt and 1/4 tsp pepper. Transfer the sauce to prepared dish. Prepare the cheese topping. In a small bowl, combine the remaining 1/3 c mozzarella and 3 Tbl Parmesan. Sprinkle over the macaroni. Broil. Broil until golden on top and bubbling, about 2 minutes. Remove from oven and serve. Makes 4-6 servings. Adapted from Food Network