Ingredients
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4 tablespoons butter
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1 cup finely chopped onion
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1/3 cup all-purpose flour
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4 1/2 cups milk
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1/4 teaspoon salt
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1/4 teaspoon pepper
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5 ounces gorgonzola, crumbled
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5 ounces Fontina cheese, rind removed,cubed
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1 cup grated parmesan cheese
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1 lb mini penne pasta
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1 (6 ounce) bag Baby Spinach
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chopped parsley (to garnish)
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2 tablespoons plain breadcrumbs
Instructions
- Preheat oven to 375 degrees; grease a 3 quart baking dish or casserole dish; start bringing a large pot of water to a boil.
- In a large saucepan over medium heat, melt butter then add onions and saute until tender, about 5 minutes.
- Add pasta to other pot with water and boil for two minutes less than the package says to.
- Whisk flour into onion/butter mixture and stir for 2 minutes; stir in milk, whisking constantly until it thickens and starts to bubble.
- Remove from heat and stir in the salt, pepper, gorgonzola, fontina and 3/4 cup of the parmesan cheese until smooth and melted.
- Drain pasta well and return to large pot and add the cheese sauce and bag of spinach and mix well; pour into greased dish.
- Combine 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!