You definitely need a very large, high-sided pan for this, and I was lucky to have one large enough. It was delicious. I used the whole bag or artichokes and skipped broiling tomatoes and instead used sun dried tomatoes. I also added a little tobasco because my family likes some heat.Read More
Used a pound of whole wheat penne because the store didn't have macaroni, doubled the artichokes, added 8oz spinach, and cut down on the cheese by about half. Absolutely delicious!Read More
I thought I used a giant deep skillet but it still boiled over! Ugh - never seems to fail. Otherwise, this went together quite well. I didn't bother with the special rice flour or whole grain pasta, just used a 16 oz box of regular elbow macaroni. My tomatoes needed about 12 minutes to get that nice blackened look on top. I'm not a huge fan of fontina cheese but it works very well in this dish. Creamy goodness. I think adding some chopped sauteed onion into the mix would also be a nice addition. Canned diced green chilies would be good too. Will definitely make again.
A favorite for us. Next time I'll add more artichokes and maybe some fresh spinach at the end to green it up, but it's delicious on its own.Read More
It was a tasty, creamy, cheesy pasta. However, as an omnivore, I prefer it with some minced chicken or pork.Read More
This recipe exceeded my expectations! My girlfriends agreed! It was creamy, moist homemade macaroni and cheese. Double up on the roasted tomatoes--you're going to wish you had more of them. I used 16 ounces (not 18) of Orichette, so maybe that's why it was extra creamy and good.Read More
I used regular enriched elbows and canned artichoke hearts but so good! Creamy, rich and delicious!Read More