Recipe by Heather Christo (heatherchristo) Ingredients -1 lb macaroni noodles -2 Tablespoons butter -1 yellow onion, minced -1 jalapeno pepper, minced -6 cups packed fresh spinach -½ cup boiling w ater -½ cup butter -½ cup flour -2 cups milk -8 ounces w hite cheddar, grated -8 ounces fontina, grated -Kosher salt to taste Instructions 1. 1. Preheat the oven to 350 degrees. 2. 2. In a large pot of salted boiling w ater, cook the macaroni until just shy of al dente (about 6 minutes). Drain and rinse w ith cold w ater. Set aside. **Before draining pasta, remove ½ cup of boling w ater for the spinach) 3. 3. In a small pan, melt the butter and add the onions and jalapeno. Let them gently cook over medium-low heat for 7-10 minutes. Set aside. 4. 4. In the jar of a blender, add the 6 cups of spinach and the boiling w ater. You probably need to use a spoon to push the spinach dow n. Blend to a fine, bright green puree. 5. 5. In the pot that you used to cook the pasta, melt the butter and add the flour. Stir until smooth and cook over low heat about 1 minute. 6. 6. Add the milk and stir until very smooth. Simmer about 1-2 minutes until slightly thickened. 7. 7. Add the cheese and stir and stir until melted, very smooth and thickened. 8. 8. Add the spinach puree and stir until smooth. Season to taste w ith Kosher salt. 9. 9. Pour the pasta into the pot of sauce, and add the onions and jalapeno and toss until everything is w ell combined. 10. 10. Pour the macaroni into a 9x13x2” baking dish. Bake for 30 minutes
Posted on: Mon, 17 Mar 2014 19:01:14 +0000