Fill a large saucepan 3/4 full of water and bring to a boil. Blanch spinach
in boiling water for 3 to 4 minutes. Drain spinach in a strainer set inside
a bowl. Set aside. When cool enough to touch, roughly chop the spinach.
Preheat oven to 350ºF. Lightly grease 2 1/2 quart casserole dish.
In the same boiling water with heat set to medium, pour in dry macaroni and
cook until tender to the tooth, 7 to 9 minutes. Drain well. Return to
Toss in the chopped, blanched spinach. Add the cheddar cheese and Gouda
cheese, evaporated milk, salt and pepper. Stir until combined. Pour into
prepared casserole dish. Cover tightly with foil.
Bake for 20 minutes. Uncover and bake for an additional 10 minutes or until
Contributor: junior trimmer
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