20 minutes to prepare
30 minutes to cook
7-9 servings
Ingredients
6 cups (1-1/2 quart) milk
6 tablespoons butter
6 tablespoons flour
salt and freshly ground black pepper to taste
pinch nutmeg
4 ounces Gorgonzola cheese
2 tablespoons extra virgin olive oil
2 each shallots
8 cups (12 ounces) baby spinach, coarsely chopped
1 box Elbows
2 each tomatoes on the vine, seeded and diced
1/4 cup Parmigiano cheese, grated
6 cups (1-1/2 quart) milk
6 tablespoons butter
6 tablespoons flour
salt and freshly ground black pepper to taste
pinch nutmeg
4 ounces Gorgonzola cheese
2 tablespoons extra virgin olive oil
2 each shallots
8 cups (12 ounces) baby spinach, coarsely chopped
1 box Elbows
2 each tomatoes on the vine, seeded and diced
1/4 cup Parmigiano cheese, grated
BRING milk to a boil in a medium saucepan.
MELT butter in a medium saucepan over medium heat; add flour. Heat until mixture is light brown or gives off a nutty aroma.
ADD milk to flour mixture using a whisk to stir. Heat sauce until boiling, stirring constantly.
REDUCE heat to low; add cheese. Stir until cheese is melted; set aside.
PREHEAT oven to 350.
BRING a large pot of water to a boil.
HEAT olive oil in large skillet; add shallots and sauté until golden.
ADD spinach and tomato; cook until barely wilted.
COOK pasta one minute less than package directions; drain.
MIX with cheese sauce. Pour into greased baking dish.
BAKE 20 minutes or until bubbly
TIP: Pair with white wine.
