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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a favorite side dish from a local restaurant in Knoxville, TN. Almost everyone who comes in orders it to go along with their ribs. I highly recommend this dish. Ingredients:
4 1/2 cups milk |
1 teaspoon dry mustard |
1 teaspoon garlic, granules |
1/2 tablespoon crushed red pepper flakes |
1 1/2 lbs velveeta cheese |
1/2 medium yellow onion |
1 tablespoon butter |
5 tablespoons melted butter |
6 tablespoons flour |
5 (10 ounce) packages frozen chopped spinach, thawed |
1 cup shredded monterey jack cheese |
Directions:
1. Heat milk with the mustard,garlic& red pepper in pan to 190 degres,just below boiling point.
2. Reduce heat.
3. Crumble Velveeta cheese into a glass bowl and microwave until melted.
4. Add milk to mixture, stirring until mixed.
5. Saute onion in 1 tbsp butter, then add to the cheese sauce.
6. Combine 5 tbsp melted butter and flour in small skillet,mix until blended.
7. Cook over low heat for 3-4 minuest to make a roux, stirring constantly.
8. Add roux to the cheese sauce.
9. Cook over medium heat until the cheese sauce thickens, stirring constantly.
10. Remove from heat and cool 15 minutes.
11. Squeeze excess water from spinach and add to the cheese sauce; mix until just blended.
12. Spoon in 2 greased 9x10 baking dishes.
13. Sprinkle each with Monterey Jack cheese.
14. Bake at 350 degrees for 12-15 minutes or until brown.
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