Three-cheese Macaroni With Spinach

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 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!