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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 lb penne (or any bite-size pasta shape such as ziti)
2 tbsp olive oil, divided
4 tbsp unsalted butter, plus more for buttering the dish
1 large onion, diced
1/4 cup flour
2 cups milk
2 cups heavy cream
3 cups (12 oz) grated Gruyere Cheese
1/2 cup (about 2 oz) grated Parmesan Cheese
2 5-oz bags baby spinach (about 10 loosely packed cups)
1 tbsp hot sauce
2 tbsp fresh marjoram leaves (or 2 tsp dried)
2 tsp sea salt
1/2 tsp freshly ground black pepper
Preheat oven to 350. Lightly butter a 13x9-inch baking dish.
Bring a large pot of water to a boil; add pasta and cook al dente according to the package directions. (It is usually 1 or 2 minutes less than the cooking time on the package.) Drain the penne using a colander; put drained pasta in a large bowl and toss with 1 tablespoon olive oil.
Heat the remaining 1 tbsp of olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until the onion is translucent. Add the flour and cook, stirring constantly about 4 minutes until the flour is slightly cooked.
Slowly whisk in the milk and cream and bring to a low boil, whisking constantly until the mixture thickens. Reduce the heat to low and stir in the Gruyère, Parmesan and spinach until the cheese melts and the spinach wilts. Remove from the heat and stir in the marjoram and hot sauce. Add the cheese sauce to the pasta, season with salt and pepper and toss to coat the pasta.
Spoon the pasta into the prepared baking dish, scraping all the sauce from the bowl, and place in the oven to bake, about 45 minutes or until bubbling around the edges and slightly brown on top. Remove the pasta from the oven and let stand for about 15 minutes before serving. Serve warm. Serves 6-8
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CREAMY MACARONI WITH SPINACH & GRUYERE CHEESE
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 lb penne (or any bite-size pasta shape such as ziti)
2 tbsp olive oil, divided
4 tbsp unsalted butter, plus more for buttering the dish
1 large onion, diced
1/4 cup flour
2 cups milk
2 cups heavy cream
3 cups (12 oz) grated Gruyere Cheese
1/2 cup (about 2 oz) grated Parmesan Cheese
2 5-oz bags baby spinach (about 10 loosely packed cups)
1 tbsp hot sauce
2 tbsp fresh marjoram leaves (or 2 tsp dried)
2 tsp sea salt
1/2 tsp freshly ground black pepper
Preheat oven to 350. Lightly butter a 13x9-inch baking dish.
Bring a large pot of water to a boil; add pasta and cook al dente according to the package directions. (It is usually 1 or 2 minutes less than the cooking time on the package.) Drain the penne using a colander; put drained pasta in a large bowl and toss with 1 tablespoon olive oil.
Heat the remaining 1 tbsp of olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until the onion is translucent. Add the flour and cook, stirring constantly about 4 minutes until the flour is slightly cooked.
Slowly whisk in the milk and cream and bring to a low boil, whisking constantly until the mixture thickens. Reduce the heat to low and stir in the Gruyère, Parmesan and spinach until the cheese melts and the spinach wilts. Remove from the heat and stir in the marjoram and hot sauce. Add the cheese sauce to the pasta, season with salt and pepper and toss to coat the pasta.
Spoon the pasta into the prepared baking dish, scraping all the sauce from the bowl, and place in the oven to bake, about 45 minutes or until bubbling around the edges and slightly brown on top. Remove the pasta from the oven and let stand for about 15 minutes before serving. Serve warm. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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