Spinach Artichoke Mac 'n Cheese

salt
1 pkg penne
2 Tbs olive oil
3 Tbs butter
1 medium onion, finely chopped
3 cloves garlic, minced
3 Tbs flour
1/2 cup white wine
2 cups milk
4 cups baby spinach, chopped
1 10oz box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
black pepper
1 1/2 cups shredded Italian Fontina cheese
1 1/2 cups grated Parmigiano Reggiano cheese
1/2 cup panko bread crumbs

1) Preheat oven to 375F and place rack in the middle of the oven. Bring a large pot of water to a boil for pasta. Add salt and cook pasta to al dente.
2) While the pasta water comes to a boil, place a medium pot over medium-low heat and heat the oil and butter. Add the onion and garlic to the pan, and cook until they are very soft, about 10 minutes.
3) Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for 1 minute, then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan. Add the spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
4) Toss the prepared sauce with the cooked pasta and transfer to a buttered casserole dish. Sprinkle some more Fontina and Parmigiano Reggiano over the top, and then sprinkle the bread crumbs across the top of the dish. Bake until the cheese has melted and the top is golden brown, about 30 minutes.

Review: This was an amazingly yummy dish! I was afraid to make it at first, as I thought I was going to have a lot of stirring in making a cheese sauce (I really should fully read the directions more often!). However, this came together fairly quickly. On the other hand, it also took about 45 minutes for my dish to brown and be fully done. It was worth it, though. This had a bit of a tangy flavor and wasn't overly heavy like most mac 'n cheese.

Adapted from:
http://www.rachaelray.com/recipe.php?recipe_id=2542