10 oz frozen artichoke hearts, defrosted
1 1/4 cup shredded asiago cheese
3/4 cup panko
1/2 cup shredded cheddar cheese
1/4 cup milk
1 tablespoon red pepper flakes
1 tablespoon olive oil
1 teaspoon smoked paprika
2 cloves garlic, minced
16 oz short pasta, cooked almost to al dente
Preheat oven to 375. In a large pan, saute the red pepper flakes, garlic and artichoke hearts for 2-3 minutes or until fragrant. Stir into the cooked pasta. In the same saute pan, quickly brown the panko. Remove from heat and stir in the paprika. In a large casserole, sprinkle some cheese, top with pasta repeat until all of the cheese and pasta is gone, taking care to end with cheese. Pour the milk over the top. Sprinkle with panko. Bake covered for 20-20 minutes then uncovered for an additional 10 minutes to brown the top. Serve hot.
What better food to have on a cold day than macaroni & cheese? To make this one a little special, I added some sauteed artichoke hearts and used Matt’s favorite, asagio cheese.