1/3 Photos of Three-Cheese Macaroni With Spinach
A yummy side dish that uses my favorite cheese, Gorgonzola. Can be assembled and refrigerated 1 day ahead, just bring to room temp. before baking.
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Units: US | Metric
- 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)
- 1Preheat oven to 375 degrees; grease a 3 quart baking dish or casserole dish; start bringing a large pot of water to a boil.
- 2In a large saucepan over medium heat, melt butter then add onions and saute until tender, about 5 minutes.
- 3Add pasta to other pot with water and boil for two minutes less than the package says to.
- 4Whisk flour into onion/butter mixture and stir for 2 minutes; stir in milk, whisking constantly until it thickens and starts to bubble.
- 5Remove from heat and stir in the salt, pepper, gorgonzola, fontina and 3/4 cup of the parmesan cheese until smooth and melted.
- 6Drain pasta well and return to large pot and add the cheese sauce and bag of spinach and mix well; pour into greased dish.
- 7Combine 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!
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Nutritional Facts for Three-Cheese Macaroni With Spinach
Serving Size: 1 (198 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 377.6
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 10.5 g
- Cholesterol 52.8 mg
- Sodium 528.1 mg
- Total Carbohydrate 40.5 g
- Dietary Fiber 4.8 g
- Sugars 1.0 g
- Protein 15.6 g