Spinach Mac and Cheese

YUM!  I paired with some grilled chicken and salad and it was perfect!

Ingredients:

Salt

1 pound semolina or whole wheat penne
2 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 medium onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine or chicken broth
2 cups milk
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 box (or 5 oz) spinach, defrosted
Black pepper
1 1/2 cup shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/2 cup grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Directions:
Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

While the pasta water comes to a boil, place a medium pot over medium-low heat with the olive oil and butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Then turn the broiler on to 425F.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and put in oven until the top is golden brown, about 20 min.

Enjoy!
Brittney