Monday, April 4, 2011

spinach mac and cheese... 35 minutes

the goods:

3 tablespoons unsalted butter
1/2 cup minced yellow onion
1/3 cup all-purpose flour
4 cups whole milk, room temperature
2 bunches curly or flat-leaf spinach trimmed, washed, and cut crosswise into 1/2-inch-thick strips
1 cup Gruyere cheese, grated
1 cup cheddar cheese, grated
1 pound elbow macaroni, cooked according to package instructions

In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.

Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine.

Season to taste with salt and pepper and serve immediately.

Save your leftovers! In my opinion it was better for lunch the next day than it was the night before for dinner ;)

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