8 ounces whole wheat pasta noodles, such as shells, penne, rigatoni, or elbow
1 tablespoon extra virgin olive oil
2 cans artichoke quarters, drained
1/2 cup diced yellow onion
2 cloves minced garlic
1/4 cup white whole wheat flour
2 1/2 cups non-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup plain Greek yogurt
3/4 cup freshly grated fontina, mozzarella, or other similar, melty cheese
8 ounces fresh spinach
1/3 cup freshly grated Parmesan cheese
Bring large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside. Preheat the oven to 350°F and lightly grease a 3-quart casserole dish. In a Dutch oven or large, deep stockpot, heat the 1 tablespoon olive oil over medium high. Add the artichokes and saute just until lightly browned, about 4 minutes. Remove from the pot and set aside. Reduce heat to medium. Melt 2 tbsp butter, then add the onion and cook until the onion is softened and fragrant but not yet brown, about 2 minutes. Sprinkle in the garlic and flour and cook, whisking often, until flour turns golden brown, about 1 minute. Gradually pour in the milk, whisking constantly. Cook until sauce simmers and thickens, 5-7 minutes. Remove the pot from the heat and stir in the salt and pepper. Next, stir in the Greek yogurt and fontina. Add the drained pasta and artichokes, stirring gently to combine, then gently stir in the spinach, allowing it to wilt. Transfer the mixture to the prepared baking dish, sprinkle the top with Parmesan, then bake the macaroni and cheese until hot and bubbly, about 20 minutes. Let rest 5 minutes before serving.

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