Italian food by a Caker

My Grandmother's Wrought Iron Pan she passed down - Daddy used it for his special 4 tier eggs, bacon, mac and cheese and now I have recreated a new version since your granddaughter is a vegetarian.  :) love you daddy and thank you Grandmama - 

Please note –

You do not precook the pasta

INGREDIENTS

Serves 3–4

2 Tbsp. butter
2 cloves garlic, minced
5 oz spinach
1 cup artichoke hearts, drained
4 cups milk
2 tsp kosher salt
2 tsp freshly ground black pepper
2 cups curley pasta or elbow - your preference
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese

PREPARATION

Preheat oven to 450°F.

In a large pan, melt the butter. Add garlic, spinach, and artichoke hearts, cooking until spinach is wilted. Slowly add the milk, salt, and pepper. Stir until milk is boiling. Add the macaroni, cooking until the milk coats the macaroni like a glaze. Add the cheddar and two cups of mozzarella, stirring until the cheese is completely melted.

Sprinkle the remaining mozzarella on top. Bake for seven minutes, until cheese is bubbly and golden brown. Serve!  You will require a napkin that can catch the drooooooooooooooool :) 

Its even better the next day if that is at all possible