INGREDIENTS

• 12 ounces whole wheat elbow macaroni
• 4 cups baby spinach
• 2 tablespoons olive oil
• ½ onion, minced
• ¼ cup flour
• 2 cups milk
• 1 cup vegetable broth
• 1/8 teaspoon ground nutmeg
• 8 ounces cheddar cheese, shredded • Salt and pepper, to taste • 2 tablespoons grated parmesan cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees F and grease a 9x12” baking dish.
2. Cook pasta according to package instructions.
3. Place spinach in a colander in the sink and drain the pasta over it to wilt slightly.
4. In a large skillet, heat oil over medium heat.
5. Add onions and cook until tender – about 5 minutes.
6. Reduce heat to low and whisk in flour, cooking for two minutes.
7. Add milk and chicken broth and bring to a boil, whisking continually until thickened.
8. Remove from heat and add nutmeg, cheese, a little at a time, and season with salt and pepper.
9. Stir in cooked pasta and baby spinach.
10. Top with parmesan cheese and bake for 15-20 minutes or until bubbly.

Serves: 4