Baked Macaroni with Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 ounces elbow macaroni, cooked |
1 teaspoon vegetable oil |
1 pound broccoli, cut into flowerets |
1 1/2 teaspoons salt, divided |
1 (6-ounce) package fresh baby spinach |
2 tablespoons butter or margarine |
1/2 medium onion, chopped |
2 (8-ounce) packages mushrooms, quartered |
2 tablespoons all-purpose flour |
2 cups milk |
2 cups (8 ounces) shredded sharp white cheddar cheese, divided |
1 cup whipping cream |
1/2 teaspoon pepper |
1/2 teaspoon ground nutmeg |
Directions:
1. Toss macaroni with vegetable oil in a large bowl.
2. Cook broccoli with 1 teaspoon salt in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Add broccoli and spinach to macaroni in bowl.
3. Melt butter in a saucepan over medium heat; add onion, and sauté until tender. Add mushrooms; cook 5 minutes. Sprinkle with flour, stirring until blended. Gradually stir in milk; cook over medium heat, stirring constantly, 15 minutes. Add 1 1/2 cups cheese, remaining 1/2 teaspoon salt, whipping cream, pepper, and nutmeg, stirring until cheese melts. Stir into macaroni mixture; spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup cheese.
4. Bake at 375° for 40 minutes or until set.
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