- 3 Tbl. unsalted butter
- 1/2 cup minced yellow onion
- 1/3 cup flour
- 4 cups whole milk, room temperature
- salt and pepper
- 2 bunches spinach, trimmed, washed, cut into strips
- 5 ounces Gruyere cheese, grated (2 cups)
- 3/4 pound elbow macaroni, cooked
My family, mostly my husband, love all things cheese related. I’m tired of breaking open a box of Kraft mac and cheese. I’ve been trying to elevate our meal-times a bit and introduce a few more vegetables. I figure if I can get them to love and remember that they love these foods with these very prominent veggies that they will continue to love them later on. It’s a theory that we’ll have to wait several years to see the results.
So I made a few changes to the recipe. Some were for convenience while others were for price. I just used whatever milk I had in the fridge. I’m sure it would have been a little bit creamier if I had used whole milk but it was plenty creamy enough with just the 1% I used. I substituted Jarlsberg for the Gruyere cheese. If anything, I think it enhanced the flavor of the spinach!
You know you’ve made something wonderful when your 7-year-old son asks if he can take the leftovers to school the next day for lunch 🙂 ! Enjoy!!!