Ingredients:
3 cups penne or 3 cups other tubular pasta
6 ounces fresh baby spinach leaves, washed,uncooked
4 tablespoons butter
1 medium onions, chopped
1 lb sliced mushrooms
1/4 cup flour
2 cups milk
2 cups sharp cheddar cheese, grated
1 cup cream
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground pepper
Directions:
Cook the pasta in salted boiling water until it is very al dente.
(You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking.
Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes.
Sprinkle evenly with flour and stir until the flour is incorporated.
Slowly stir in milk and cook, stirring constantly, for five to seven minutes.
Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg.
Cook and stir until the cheese melts.
In a large bowl, mix together the pasta and uncooked spinach leaves.
Pour the hot sauce over and mix well.
Spoon into a buttered casserole large enough to hold or into a buttered 9×13 baking pan.
Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil.
Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.
Servings: 8-10
Time preparation: 20 min.
Time total: 60 min.