Four-Cheese Spinach Macaroni |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You may never crave traditional mac-and-cheese again after tasting this creamy, cheesy garlic-and-spinach version with penne pasta. Ingredients:
12 ounces penne pasta |
2 tablespoons butter or margarine |
2 garlic cloves, pressed |
2 cups milk |
1 cup (4 ounces) shredded parmesan cheese, divided |
1 (8-ounce) package cream cheese, softened |
1 (8-ounce) container mascarpone cheese |
1 (4-ounce) package crumbled gorgonzola cheese |
1 teaspoon salt |
1 teaspoon ground white pepper |
1/4 teaspoon ground nutmeg |
1 (10-ounce) package frozen chopped spinach, thawed and well drained |
1 cup soft breadcrumbs |
2 tablespoons butter or margarine, melted |
Directions:
1. Cook pasta according to package directions, and drain. Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat; add garlic, and sauté 1 minute. Add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and next 6 ingredients; whisk until smooth. Stir in spinach. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13 x 9 baking dish.
2. Combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 tablespoons melted butter in a small bowl. Sprinkle breadcrumb topping over macaroni. Bake, uncovered, at 375° for 20 minutes or until golden.
3. Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.
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