Spinach and Artichoke Dip Mac n Cheese
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped (about 1/3 cup)
- 3 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 2/3 cup shredded Swiss cheese
- 1/3 cup sour cream
- 1 cup shredded part-skim mozzarella
- 4 tablespoons grated Parmesan
- One 5-ounce container baby spinach (about 8 heaping cups)
- One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
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