Cherokee Grill Macaroni and Spicy Cheese With Spinach

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw the frozen spinach in the refrigerator overnight.
  • Squeeze as much excess water as possible out of spinach and set aside.
  • Place the milk, garlic, and crushed red pepper in a saucepan.
  • Bring to a simmer with low to medium heat.
  • Saute the finely diced onion in 1 tbsp butter for about 5 minutes.
  • Add the onion to the milk, then add the Dijon mustard, Tabasco, and beer.
  • Continue to simmer, stirring often so the milk does not burn.
  • Make a roux with 5 tbsp melter butter and 6 tbsp flour.
  • Cook on low heat for 3 to 4 minutes.
  • Add to the milk mixture and mix well.
  • Continue to simmer until the sauce thickens, then reduce heat.
  • Add the cheese to the sauce (cut into small cubes so the cheese will melt faster.).
  • Stir until the cheese is completely melted and blended into the sauce.
  • Remove from heat.
  • Cook the macaroni according to package directions.
  • In a large mixing bowl, combine the cooked macaroni, cheese sauce, and the spinach.
  • Mix until blended.
  • Transfer to a large casserole dish.
  • Top with grated cheddar cheese.
  • Bake at 350 degrees for about 15 minutes or till hot.
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