We love our macaroni and cheese here at Windy Willow, and I make it lots of different ways, but believe it or not this is one of the kids favorites, and has been since they were quite small- so if you want your kids to eat more spinach, this might very well be just the solution!
makes four servings
10 ounces cavatappi pasta
3 tablespoons unsalted butter
1/4 cup finely chopped yellow onion
1 tablespoon finely chopped garlic
2 tablespoons all purpose flour
1 cup whole milk
1/2 cup chicken stock
1 cup shredded sharp cheddar cheese
1 cup shredded gruyere cheese
1/4 cup finely grated pecorino Romano cheese
3/4 teaspoon salt
1/4 teaspoon white pepper
8-9 ounces frozen chopped spinach, blanched and drained (be sure to drain thoroughly!)
Put a large pot of water on to boil.
Melt the butter in a second large pot over medium-low heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is tender, 8-10 minutes. Add the flour, and stir for 2-3 minutes.
Meanwhile, add the cavatappi to the boiling water, and cook until al dente, 8-9 minutes.
Add the milk and stock to the second pot, and continue to stir occasionally. When the sauce has thickened considerably, 5-7 minutes, whisk in the cheeses and salt and pepper. Stir in the spinach and then the cavatappi. Serve immediately.