MEATLESS MONDAY

Kick your regular mac and cheese recipe up a notch by adding healthy veggies-spinach and mushrooms- and using good quality cheese. Today's recipe comes from DELISH.COM.

SPINACH-MUSHROOM MAC AND CHEESE
12 oz. cavatappi or elbow pasta
3 tbsp. unsalted butter
2/3 c. chopped onion
8 oz. sliced, mixed mushrooms, chopped
3 tbsp. all-purpose flour
4 c. milk, warmed
1/4 tsp. cayenne pepper
1 1/2 c. shredded Gruyere cheese
1/4 c. grated Parmesan cheese
2 tbsp. grated Parmesan cheese
4 c.(5oz.) baby spinach leaves
1/2 c. Italian panko crumbs

Bring a large pot of salted water to a boil. Add pasta and cook one minute less than the package suggests, until al dente; drain and reserve.
Melt butter in a large, deep broiler-proof skillet over medium heat. Add onion and saute 2 minutes. Add mushrooms and saute 2 minutes more until tender.
Stir in flour and cook 1 minute. Gradually add milk and bring to a boil. Cook, stirring, until mixture is bubbly and thickened, 4 minutes. Stir in cayenne pepper, Greyere, and 1/4 c. of the Parmesan until the cheese is melted and the sauce is smooth.
Add spinach in batches until wilted, then mix in pasta. Cook, stirring 1-2 minutes longer, until pasta is just tender. Remove from heat.
Heat broiler. Sprinkle breadcrumbs and remaining 2 tbsp. Parmesan over pasta. Place skillet 6-8 inches under heat source. Broil until topping is golden brown and crusty, 1-2 minutes.