INGREDIENTS
14 oz
artichoke hearts
3 tbsp
butter
4 oz
cheddar cheese
1/2 cup
cream cheese
1 tsp
dry mustard
3 tbsp
flour
2 tbsp
garlic
4 oz
havarti cheese
1 tbsp
bbq sauce
2 1/2 cups
milk
1 tbsp
olive oil
4 oz
parmesan cheese
1/4 tsp
pepper
2 tbsp
shallots
6 oz
spinach
12 oz
whole wheat penne pasta