Tuscan Mac & Cheese

My husband and I are recently on a vegetarian journey and found this recipe made with chicken. I altered it a little bit, took the chicken out and it was FABULOUS! I hope you enjoy it as much as I did. 

• 2 tablespoons butter

• 1 small yellow onion chopped

• 6 cloves garlic finely diced

• 1/3 cup white cooking wine 

• 9 oz jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)

• 3 level tablespoons flour

• 2 cups vegetable broth

• 2 cups milk

• 1 cup heavy cream

• 2 teaspoons dried Italian herbs
• 2 teaspoons salt

• 10 ounces whole wheat pasta (elbows or shells), uncooked (3 cups!)

• 3 cups baby spinach leaves

• 3/4 cup mozzarella cheese shredded

• 1/2 cup grated cheese Cheddar or Gruyere

• 2 tablespoons fresh parsley chopped (optional)

Instructions

1. Add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
2. Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavor as possible.
3. Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, the milk, the heavy cream, herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). 
4. Add the dry pasta and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the pasta is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted. 
5. Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add more milk in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. Serve immediately!

Adapted from Cafe Delites