Spinach and Artichoke Mac & Cheese

This is on my next meal plan list... can't wait to try it! Courtesy of Rachael Ray

Ingredients:

1 lb. regular or wheat penne oasta
2 tablespoons EVOO (Extra Virgin Olive Oil)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 10-ounce box frozen chopped spinach (defrosted and wrung dry in a towel)
1 10-ounce box frozen chopped artichokes (defrosted and wrung dry in a towel)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Directions:

1. Preheat oven to 350ºF.
2. Cook pasta to el dente (according to package)
3. Meanwhile, heat EVOO and butter over medium-low heat. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
3. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
4. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.