Doncha Know Hot Dish

• 1 Onion, Medium Diced
• 3 stalk Celery, Diced
• 6 tablespoons Butter
• 1 can Artichoke Hearts, Quartered
• 8 ounces Spinich
• 5 cloves Garlic, chopped
• 1 tablespoon Paprika
• 1 1/2 tablespoons Dry Mustard
• 1/4 cup Flour
• 3 cups Chicken Stock
• 8 ounces Cream Cheese
• 1/4 cup Parmigiano Reggiano, grated
• 1/2 cup White Cheddar, grated
• 4 ounces Half and Half
• 16 ounces Rigatoni Pasta
• 6 strips Bacon

1. Saute onion and celery in 2 TBS of butter until translucent, about 5 minutes. Add spinich and artichokes and cook 3-5 minutes until spinich is wilted and liquid is absorbed. Set mixture aside.
2. Heat remaining 4 TBS of butter over low heat until melted and saute garlic until light golden in color. Sprinkle in flour to make a rue and cook 4 minutes.
3. Add paprika and mustard to rue, then slowly add chicken stock. Raise heat to medium and allow mixture to come to a simmer, whisking frequently to disolve rue and prevent lumps.
4. Whisk in cream cheese until melted into the mixture and continue to cook until it begins to thicken to the consistency of gravy. Remove from heat and whisk in Cheeses. Add veggie Mixture. Season with Salt and Pepper to taste.
5. Boil pasta according to package directions while preparing 6 strips of Bacon (optional)
6. Stir pasta into sauce and top with bacon to serve.

onion, celery, butter, hearts, garlic, paprika, dry mustard, flour, chicken, cream cheese, parmigiano reggiano, white cheddar, rigatoni pasta, bacon

Taken from www.epicurious.com/recipes/member/views/doncha-know-hot-dish-5853050d854d7cb230936692 (may not work)