Spinach-Artichoke Macaroni and Cheese for “30 Days 30 Ways with Macaroni and Cheese

IMG_2864

When I was asked to come up with a recipe for a new twist on Macaroni and Cheese for Wisconsin Cheese and their upcoming “Macaroni Blog” I was so excited. They asked what type of cheese I wanted to use in my recipe, and I quickly said, “Fontina”. Since my three kids love Spinach-Artichoke Dip, I thought I would combine a simple macaroni and cheese recipe with spinach and artichokes making a comforting, creamy dish.

Here’s how: Start by boiling the noodles. Combine half-and-half, milk, flour, sea salt and pepper. Stir in spinach, artichokes and Fontina. Pour in a lightly greased 13-x 9-inch baking dish and top with panko breadcrumbs, Parmesan cheese and melted butter.  Bake in the oven and that’s it. This recipe is wonderful for a main or side dish. My kids loved it, and I think you will too!

IMG_2839

IMG_2853IMG_2857

True Comfort Food: Vegetable Parmesan Casserole

IMG_2343

I love eggplant parmesan, and this combination of eggplant, fennel and bell peppers is a delicious low carb meal. Instead of breading and frying the vegetables, you can lightly grill or saute them, layer with marinara, cheese and top with Italian style panko breadcrumbs. Vegetable Parmesan Casserole is true comfort food and is so filling all you need is a side salad or glass of red wine.