Spinach and artichoke mac ‘n’ cheese are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:

Salt

1 pound semolina or whole-wheat penne

2 tablespoons EVOO (extra-virgin olive oil)

3 tablespoons butter

1 medium onion, finely chopped

3 garlic cloves, finely chopped or grated

3 tablespoons all-purpose flour

½ cup dry white wine

2 cups whole milk

¼ teaspoon freshly grated nutmeg, or to taste

1 (10-ounce) box frozen chopped artichokes, defrosted and drained

1 (10-ounce) box frozen chopped spinach, defrosted and wrung dry in a kitchen towel

Black pepper

1½ cups shredded Italian Fontina cheese, plus additional for sprinkling on top

1½ cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling on top

Method:

Bring a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat with EVOO and the butter. Add the onions and garlic to the pan and cook until very soft, about 10 minutes.

Heat the broiler and position the rack in the middle of the oven. Turn up the heat under the pot to medium-high and sprinkle the flour into the pot.

Cook for about 1 minute, then whisk in the wine and cook for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, artichokes, spinach, and salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2 to 3 minutes more.

Add 1 cup of each of the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish.

Sprinkle the remaining Fontina and Parmigiano over the top and brown under the broiler for about 3 minutes.