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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This winter favorite is the perfect warm-up meal. For extra zing, try a sharper cheese, like Canadian cheddar cheese, aged 5 years. It will deepen the flavor of this dish beautifully. Ingredients:
2 1/2 cups raw elbow macaroni |
3 tablespoons canola oil |
3 tablespoons flour |
2 cups 1% milk |
1 cup old cheddar cheese, shredded |
2 teaspoons whole grain dijon mustard |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
4 nuggets frozen spinach, thawed, prepared according to package instructions and well drained |
1/2 cup roasted garlic and rosemary crouton, crushed |
Directions:
1. Preheat oven to 400°F.
2. Cook macaroni according to package instructions.
3. Meanwhile, heat oil in a large saucuepan over medium heat. Stir in flour and cook for 1 minute without browning.
4. Stir in half the milk to form a smooth paste. Add the remaining milk, stirring constantly until bubbles appear around the edges of the surface (do not boil). Add the cheese, mustard, Worcestershire sauce and salt; stir just until combined.
5. Keep warm over lowest heat, sitting occasionally until pasta is ready. Drain pasta well.
6. Mix cooked spinach into the sauce and turn off heat. Add pasta, mix well and transfer to an 8-inch square baking dish.
7. Bake for 5 minutes, remove from oven, top with crouton crumbs and serve.
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