Spinach-mushroom mac’n’cheese

Chef: Hearst Books
Prep: 15 mins
Cook: 10 mins
Spinach-mushroom mac’n’cheese
An American classic with a veggie twist

12 ounces cavatappi or elbow pasta
3 tbsp unsalted butter
⅔ cup chopped onion
8 ounces sliced mixed mushrooms, chopped
3 tbsp all-purpose flour
4 cups milk, warmed
¼ tsp cayenne pepper
1 ½ cups shredded Gruyere cheese
¼ cup plus 2 tbsp grated Parmesan cheese
4 cups baby spinach leaves
½ cup Italian panko breadcrumbs

Bring a large pot of salted water to a boil. Add pasta and cook 1 minute less than package directs, until al dente; drain and reserve.

Melt butter in a large, deep, broiler-proof skillet over medium heat. Add onion and sauté for 2 minutes. Add mushrooms and sauté for 2 minutes more, or until just tender.

Stir in flour and cook for 1 minute. Gradually add milk and bring to a boil. Cook, stirring, until mixture is bubbly and thickened, 4 minutes. Stir in a cayenne pepper, Gruyere, and ¼ cup Parmesan until cheese is melted and sauce is smooth.

Add spinach in batches until wilted, then mix in pasta. Cook, stirring, for 1 to 2 minutes longer, until pasta is just tender. Remove from heat.

Heat broiler. Sprinkle breadcrumbs and the remaining 2 tbsp Parmesan over pasta. Place skillet 6 to 8 inches from heat source. Broil until topping is golden brown and crusty, 1 to 2 minutes.

Serves
4

Preparation Time
15 minutes

Cooking Time
10 minutes

Main ingredients
Cheese, Pasta & Noodles, Vegetables

Recipe Type
Lunch Box, Pasta/Noodles, Vegetarian, Classics

Cuisine
American

Special Info
Vegetarian

Level of Difficulty
Easy

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