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12Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. short-cut pasta (package, penne, elbow macaroni, etc I used large macaroni)
- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour (sifted)
- 5 cups milk
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper (fresh)
- 8 oz. white cheddar cheese (block sharp or regular, grated and divided, about 2 cups)
- 8 oz. smoked gouda (block, grated and divided, about 2 cups)
- 4 oz. medium cheddar cheese (grated and divided, about 1 cup)
- 4 oz. Gouda cheese (regular, grated and divided, about 1 cup)
- 2 cups fresh spinach (washed)
- 1/2 cup sun-dried tomatoes (drained)
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Reviews(1)
Nora F. 5 years ago
Great recipe! The flavors blend beautifully; the spinach and sun-dried tomatoes work so well that my kids didn’t complain about eating spinach. It’s easy enough for even a weeknight dinner; would be great to bring to a party. I saved a step by using a blend of shredded cheddar designed for melting in recipes (Kraft ‘Creamy Melt’). Definitely a keeper.