Spinach Artichoke Mac and Cheese

Preheat oven to 400°F. If using fresh spinach, heat olive oil in large sauté pan over medium heat, add spinach and wilt. Remove to plate to cool. Squeeze excess water from spinach. Set aside.

In small bowl, combine half of drained spinach and half of chopped artichoke hearts. Stir in softened cream cheese and ½ cup Parmesan cheese. Stir in shallots and 1 tablespoon garlic. Pour mixture into oven- safe baking dish and bake for 15 minutes or until the mixture is toasted on top and heated through. Remove from oven; cover to keep warm and set aside.

Meanwhile, cook pasta according to package directions; drain and set aside. In medium pot, melt butter and whisk in flour. Continue whisking vigorously over medium high heat until roux becomes golden brown. Add milk slowly, 1/2 cup at a time, whisking during each addition. Bring mixture to boil. Add mustard, pepper, remaining 1 tablespoon garlic, all remaining cheeses and Sriracha sauce. Stir in reserved spinach and artichokes, mixing until evenly incorporated.

Pour pasta into cheese mixture; mix to ensure all pasta is coated evenly. Plate and top with a generous spoonful of warm spinach and artichoke mixture. Serve and devour.