Easy Mac and Cheese with Artichokes and Spinach

Ingredients:

• 220 g whole grain pasta
• 2 tablespoons unsalted butter
• 2 medium shallots, finely chopped (about 1/3 cup)
• 3 cloves garlic, finely chopped
• 3 tbsp. premium flour
• 0.5 cups skim milk
• 1/3 cup low-fat sour cream
• 1 cup grated semi-skimmed mozzarella
• 2/3 cup grated reduced-fat Swiss cheese
• 1/4 tbsp. grated parmesan
• 1 package (170 g) baby spinach (about 6 cups)
• 1 package (450 g) frozen artichoke hearts, thawed and coarsely chopped
• Special equipment: two-liter baking dish

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to grill mode.
2. Bring water to a boil in a large saucepan and cook the pasta according to package directions. Set aside 3/4 cup of the water, and discard the rest in the sink.
3. Wipe out the pan. Add the butter and melt over medium heat. Add the shallots and cook, stirring occasionally, until softened, 2-4 minutes. Add the garlic and cook, stirring, until softened, about 2 minutes. Add the flour and whisk constantly until it begins to toast, about 2 minutes. The flour will form a thick paste, but that's okay; just keep stirring.
4. Whisk in the milk and pasta water until the mixture thickens into a gravy, 3 to 5 minutes. Stir in the sour cream, 2/3 cup mozzarella, Swiss cheese, and 1 tablespoon Parmesan. Once the cheeses are melted, add the spinach and cook until completely wilted, about 1 minute. Add the artichoke hearts, pasta, 1 teaspoon salt, and 1/4 teaspoon black pepper. Transfer to a 2-quart (2-quart) baking dish.
5. In a small bowl, combine the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan. Sprinkle the cheese over the pasta. Bake in the oven on broiler mode until golden brown, about 2 minutes.