Ingredients
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8 ounces elbow macaroni, cooked
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1 teaspoon olive oil
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1 lb broccoli, but into flowerettes
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1 teaspoon salt
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6 ounces fresh Baby Spinach
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2 teaspoons butter
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1/2 onion, chopped
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8 ounces mushrooms, sliced
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2 tablespoons flour
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1/2 teaspoon salt
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pepper
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2 cups milk
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2 cups sharp cheddar cheese, grated
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1 cup cream
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1/2 teaspoon nutmeg
Instructions
- In a large bowl, toss the macaroni with the oil.
- Cook the broccoli with 1 teaspoons salt in boiling water for 2 minutes then drain well and rinse in cold water to stop the cooking.
- Add broccoli and the spinach to the macaroni.
- Melt butter in medium saucepan over medium heat, add onion and saute under tender.
- Add mushrooms and cook 5 more minutes.
- Sprinkle in the flour, stirring until blended.
- Gradually add in milk and cook over medium heat, stirring constantly for 15 minutes.
- Add 1 1/2 cups cheese, 1/2 teaspoons salt, cream pepper and nutmeg. Stir until cheese melts.
- Fold this sauce into the macaroni then spoon everything into a lightly greased 13x9 inch baking dish.
- Sprinkle with remaining 1/2 cup cheese.
- Bake in a preheated 375 degree oven for 40 minutes.