Three-Cheese Macaroni With Spinach

Three-Cheese Macaroni With Spinach

Time: 55 mins


  • 4 tablespoons butter
  • 1 cup finely chopped onion
  • 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) bag baby spinach
  • 2 tablespoons plain breadcrumbs
  • chopped parsley (to garnish) (optional)


  • 1 Preheat oven to 375 degrees; grease a 3 quart baking dish or casserole dish; start bringing a large pot of water to a boil.
  • 2 In a large saucepan over medium heat, melt butter then add onions and saute until tender, about 5 minutes.
  • 3 Add pasta to other pot with water and boil for two minutes less than the package says to.
  • 4 Whisk flour into onion/butter mixture and stir for 2 minutes; stir in milk, whisking constantly until it thickens and starts to bubble.
  • 5 Remove from heat and stir in the salt, pepper, gorgonzola, fontina and 3/4 cup of the parmesan cheese until smooth and melted.
  • 6 Drain pasta well and return to large pot and add the cheese sauce and bag of spinach and mix well; pour into greased dish.
  • 7 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!
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