PARMESAN SPINACH MAC AND CHEESE #vegetarian #weeknight

This parmesan spinach macintosh and cheddar is a simple, fulfilling formula for occupied weeknights.

This specific spinach macintosh and cheddar formula is a riff on my faaaaavorite parmesan sauce (which, as you may know, springs up on orzo and spaghetti and gnocchi now and then).

In any case! I've rearranged the formula considerably more today so this here macintosh and cheddar is prepared in 30 minutes. With fundamentally no prep required. Since we have THINGS to do, isn't that so?

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INGREDIENTS

• 3/4 lb. cavatappi pasta
• 3 Tbsp. unsalted butter
• 3 Tbsp. flour
• 2 cups milk (I used 1%)
• 3 cups fresh spinach, roughly chopped
• salt and pepper to taste
• 1/4 cup cream cheese
• 1.5 cups shredded parmesan cheese

INSTRUCTIONS

1. Cook the pasta in very salty water until al dente. Drain pasta and set aside.
2. Return empty pasta pot to stove and turn the heat to medium.
3. Add butter to pot and heat until just melted.
4. Whisk flour into butter and let cook for 30 seconds.
5. Slowly stream milk into pot, whisking constantly to break up any lumps of flour. Cook, whisking occasionally, until sauce has thickened and just begun to simmer, about 7-10 minutes.
6. Stir chopped spinach, salt, and pepper into sauce and cook 1-2 minutes more until spinach has wilted.
7. Remove sauce from heat.
8. Add cream cheese and shredded parmesan cheese to sauce and stir until cheese has melted.
9. Return cooked pasta to sauce and stir to coat. Serve immediately.

For more detail : bit.ly/2HXCI9V

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