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Categories:Viewed: 13 - Published at: 3 years ago
Ingredients
- 1 pound Pasta (I Used Elbow Macaroni)
- 2 Tablespoons Butter
- 3 Tablespoons All-purpose Flour
- 2 cups Milk (I Used Skim)
- 2 cups Shredded Havarti Cheese
- 1 cup Fresh Spinach, Chopped
- 1 dash Salt And Pepper, to taste
Method
- 1.
- Cook pasta in very salty water until it is al dente.
- Drain and set aside.
- 2.
- In a large saucepan, melt butter over medium heat.
- 3.
- When butter is melted, whisk in flour to form a roux.
- Let cook for 1-2 minutes, until roux has darkened.
- 4.
- Add milk a little at a time to the roux, whisking well between each addition to beat out any lumps.
- Whisk until all milk is incorporated.
- 5.
- Bring sauce to a simmer and cook, whisking occasionally, until it has thickened, about 8-10 minutes.
- 6.
- When sauce has thickened, remove it from the heat and stir in cheese, spinach, salt, and pepper.
- Stir until cheese has melted.
- 7.
- Toss pasta in sauce and serve immediately.
- Top with extra havarti cheese and fresh ground pepper if youd like a bit of garnish.
