Cooking Light magazine is one of the best magazines for some good recipes. I found this recipe recently and I loved that they said that it was "like mac''n'cheese for grown-ups." Well I am a grown up and even though I still love plain 'ol mac'n'cheese, I thought I would give this more sophisticated one a try. It turned out great. My friend Megan and I enjoyed it a lot, while my husband didn't, he doesn't like the strong flavor provided by the Pecorino-Romano cheese. If you too have a hard time with that strong of a cheese, I would substitute for something much milder, like plain Parmesan, Mozzarella or Jack.
1 1/2 cup noodles of your choice, like fusilli, penne, or casarecce
1 5 oz package of fresh baby spinach
1 tbsp olive oil
3 cups chopped onion
1/4 cup all purpose flour
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup grated Parmigiano-Reggiano/Pecorino-Romano cheese mix, divided
3/4 tsp salt
1/4 tsp grated lemon rind
1/2 tsp black pepper
3/4 cup breadcrumbs like Panko, divided
1. Preheat oven to 350 degrees F. Grease a 9 x13 baking dish and set aside.
2. Cook pasta in boiling water for 8 minutes or until almost al dente. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well and set aside.
5. Gradually add milk and wine to skillet; cook 8 minutes or until sauce boils and thickens, stirring constantly.
7. Add pasta and spinach to onion mixture in skillet, and toss to gently coat.
Recipe Adapted from Cooking Light Magazine, March 2011