Florentine Macaroni and Cheese

from Rachel Ray (original recipe is served with chicken sausage meatballs, but we just purchased chicken sausage links and skipped the first half of the recipe)

Ingredients:

• 1 pound dry macaroni noodles (we used wheat elbow macaroni, the recipe called for cavatappi, just use whatever)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour (this is increased from the original recipe because the sauce did not thicken enough with 2 T and I had to add more)
  
• 1 cup chicken stock
• 1 cup whole milk
• 1/8 teaspoon grated nutmeg, eyeball it
• salt and pepper, to taste
• 1 cup Parmigiano Reggiano cheese (I used regular Parmesan cheese)
• 2 boxes, 10 ounces, chopped frozen spinach

Directions:

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.

In a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in 1 cup grated Parmigiano and reduce heat on lowest setting.

Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.

Toss pasta with the spinach-white sauce and adjust seasonings.

Brian thought the recipe should be a little cheesier so next time we're going to add some shredded mozzarella cheese or some sharp white cheddar.