Three-Cheese Macaroni With Spinach |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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A yummy side dish that uses my favorite cheese, Gorgonzola. Can be assembled and refrigerated 1 day ahead, just bring to room temp. before baking. Ingredients:
4 tablespoons butter |
1 cup finely chopped onion |
1/3 cup all-purpose flour |
4 1/2 cups milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
5 ounces gorgonzola, crumbled |
5 ounces fontina cheese, rind removed,cubed |
1 cup grated parmesan cheese |
1 lb mini penne pasta |
1 (6 ounce) bag baby spinach |
2 tablespoons plain breadcrumbs |
chopped parsley (to garnish) (optional) |
Directions:
1. Preheat oven to 375 degrees; grease a 3 quart baking dish or casserole dish; start bringing a large pot of water to a boil.
2. In a large saucepan over medium heat, melt butter then add onions and saute until tender, about 5 minutes.
3. Add pasta to other pot with water and boil for two minutes less than the package says to.
4. Whisk flour into onion/butter mixture and stir for 2 minutes; stir in milk, whisking constantly until it thickens and starts to bubble.
5. Remove from heat and stir in the salt, pepper, gorgonzola, fontina and 3/4 cup of the parmesan cheese until smooth and melted.
6. Drain pasta well and return to large pot and add the cheese sauce and bag of spinach and mix well; pour into greased dish.
7. Combine the remaining Parmesan and bread crumbs; sprinkle on top of macaroni; bake, uncovered, for 30 minutes; top should be lightly browned; cool for 5 minutes, garnish with parsley and dig in!
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