Three-Cheese Macaroni with Spinach Recipe
October 31st 2009 -
INGREDIENTS:
1⁄2 stick (4 Tbsp) butter, plus extra for baking dish
1 cup chopped onion
1⁄3 cup all-purpose flour
4 1⁄2 cups milk
1⁄4 tsp salt
1⁄4 tsp pepper
5 oz Gorgonzola cheese, broken in chunks
5 oz fontina cheese, rind removed, cut in chunks
1 cup grated Parmesan cheese
1 lb mini penne pasta
1 bag (6 oz) baby spinach
2 Tbsp plain dry bread crumbs
Garnish: chopped parsley
PREPARATION:
Bring a large pot of lightly salted water to a boil. Heat oven to 375°F. Butter a shallow 3-qt baking dish or casserole.
Melt butter in a large saucepan over medium heat. Add onion and sauté 5 minutes until slightly softened but not browned. Whisk in flour; cook 2 minutes until blended. Slowly whisk in milk. Cook, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in salt, pepper, then Gorgonzola, fontina and 3⁄4 cup Parmesan cheese. Stir until cheese melts and sauce is smooth; set aside.
Stir pasta into boiling water. When water returns to a boil, cook 2 minutes less than time suggested on package. Drain well. Return pasta to pot, add spinach and cheese sauce and toss until spinach is wilted and pasta is evenly coated. Pour into prepared baking dish.
Mix rest of Parmesan with bread crumbs; sprinkle over top.
Bake about 30 minutes until browned on top. Cool 5 minutes before serving. Garnish with parsley.
Planning Tip: Prepare through Step 3 up to 1 day ahead. Refrigerate uncovered. Bring to room temperature before topping with crumb mixture and baking.
November 1st, 2009 at 7:06 am
Looks very delicious. Come check out http://www.godisamongus.blogspot.com
I think you will like it.