Tuesday, November 6, 2012

Spinach Mac and Cheese

Alas, a recipe that doesn't involve sugar.

I decided it was time to do something other than bake.

When I was making this, I was reminded how much I hate our stove. Of the four burners, the two big ones, you know that you use for almost everything, have one temperature. High. Hot. Hot. Hot. It's fine if you're cooking pasta. The water boils in about 2 minutes, you ready to eat in 10. Not so fine when you're trying to thicken a milk-cheese sauce at medium low heat.

But it's not the first time we've dealt with faulty appliances. Last year our oven cooked things in half the time, which in theory sounds dandy for us impatient ones, but really throws you off when you're trying to bake and constantly have to check to make sure your creation hasn't become a dry mess.

Anyway this mac and cheese is super simple to make, super cheesy and takes no time at all to make. Perfect for a weekday meal.

Spinach Mac and Cheese
source: Everyday Food

3 tablespoons unsalted butter
1 onion, minced
/4 cup all purpose flour
4 cups whole milk, room temperature
coarse salt and ground pepper
2 bunches of spinach (about 1 3/4 pound) cut crosswise into 1/2 inch thick strips
5 ounces Gruyere cheese, grated (about 2 cups)
3/4 pound elbow macaroni, cooked according to package directions

1. In a large saucepan, melt butter over medium heat. Add onion and cook until translucent, about 6 minutes. Whisk in flour and cook, stirring frequently until mixture is pale and golden, about 2 minutes.
2. Whisking constantly, add 2 cups of milk. Add remaining 2 cups of milk and turn heat to medium-high, whisking until smooth. Season with salt and pepper. Cook, whisking constantly until sauce comes to a boil, 8-10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13-15 minutes.
3. Add spinach and cook, stirring constantly until wilted. Add cheese and stir until melted. Add cooked macaroni and stir to combine. Serve immediately.