Tuscan Mac and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16oz. Elbow Pasta (cooked according to package directions & drained)
Cheese Sauce
1 stick of butter
1/2 C All-Purpose Flour
2 tsp Minced Garlic
2 Cans Evaporated Milk
1 C Milk
3 C Packed Baby Spinach
1/2 C Sun Dried Tomatoes, finely chopped
1 tsp. EACH: Salt, Pepper, Garlic Powder and Onion Powder
2 tsp Paprika
1 Tbsp Italian Seasoning
16oz. (4 Cups) Shredded Colby Jack Cheese
2/3 Cup Shredded Parmesan Cheese
Topping:
-8oz (2 C) Shredded Mozzarella Cheese
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Directions: |
Directions:Cook pasta as directed and drain
In a large skillet, add one stick of butter, after butter has melted add all purpose flour, whisk together for a couple of minutes. Add evaporated milk 1/2 can at a time stir until blended, Add milk and all the seasonings and stir together. Add spinach stir until spinach is blended into the sauce. Add the shredded cheese and Parmesan cheese. Turn off heat and stir until blended. In a 9 x 13 casserole dish. Add the pasta and then the cheese sauce stir together and top with mozzarella cheese.
Bake at 325º uncovered for 20 minutes or until the top is bubbly and light golden brown. |
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