SPINACH MACARONI & CHEESE 3 Tablespoons unsalted butter 1. In a large saucepan, melt butter over medium heat. Add onion and saute until softened, about 5 minutes. Whisk in flour until mixture is golden. Add whole milk, whisking constantly. Add 2% milk; raise heat to medium-high, bring to a boil and continue to whisk until sauce is smooth and thickened, 10 to 12 minutes. Add a sprinkle of salt and pepper. 2. Add spinach to sauce; give it a few stirs until spinach is wilted. Stir in cheeses until melted and well combined. Add cooked pasta and stir. Taste and add more salt and/or pepper, if desired. Serve immediately. Yield: 6 servings Tips:
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1/2 cup finely minced sweet onion
1/3 cup all-purpose flour
2 cups whole milk
2 cups 2% milk
kosher salt & freshly ground black pepper, to taste
4 cups spinach leaves, cut into 1/2-inch strips (about 4.5 ounces)
1 cup shredded Sharp White Cheddar Cheese
2/3 cup shredded Smoked Gouda
1/3 cup crumbled goat cheese
3/4 pound elbow macaroni, cooked according to package instructions
*To cut spinach leaves, stack leaves on top of each other and use knife to cut into 1/2-inch strips.
*Use any combination of cheeses you prefer- (no low fat versions)- for a total of 2 cups of cheese.
Read more: http://www.recipegirl.com/2011/03/21/spinach-macaroni-and-cheese/#ixzz1I1bMv6lf
