Ingredients:
4 tablespoons butter
1 cup finely chopped onions
1/3 cup all-purpose flour
4 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces gorgonzola, crumbled
5 ounces Fontina cheese, rind removed,cubed
1 cup grated parmesan cheese
1 lb mini penne pasta
1 (6 ounce) bags baby spinach
2 tablespoons plain breadcrumbs
chopped parsley ( to garnish) (optional)
Directions:
Preheat oven to 375 degrees; grease a 3 quart baking dish or casserole dish; start bringing a large pot of water to a boil.
In a large saucepan over medium heat, melt butter then add onions and saute until tender, about 5 minutes.
Add pasta to other pot with water and boil for two minutes less than the package says to.
Whisk flour into onion/butter mixture and stir for 2 minutes; stir in milk, whisking constantly until it thickens and starts to bubble.
Remove from heat and stir in the salt, pepper, gorgonzola, fontina and 3/4 cup of the parmesan cheese until smooth and melted.
Drain pasta well and return to large pot and add the cheese sauce and bag of spinach and mix well; pour into greased dish.
Combine the remaining Parmesan and bread crumbs; sprinkle on top of macaroni; bake, uncovered, for 30 minutes; top should be lightly browned; cool for 5 minutes, garnish with parsley and dig in!
Servings: 12
Time preparation: 25 min.
Time total: 55 min.