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Herbs de Provence Macaroni and Cheese
1 cup Panko Bread Crumbs
0.25 tsp Paprika
3 bunch Fresh Spinach
0.24 cup Grated Parmigiano Reggiano
Herbes de Provence Olive Oil
1.75 cup Whole Milk
3 Tbsp All Purpose Flour
2 cup Shredded Gruyere Cheese
1 cup Grated Fontina Cheese
0.125 tsp Ground Nutmeg
0.25 cup Grated Parmigiano Reggiano
Freshly Ground Black Pepper, to taste
0.25 tsp Italian Sea Salt
2 cup Short Pasta
Directions
Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Mix breadcrumbs, Herbs de Provence extra virgin olive oil, grated Parmigiano Reggiano Cheese, and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in grated cheese until melted. Stir in nutmeg, salt and pepper.
Cook pasta in boiling, salted water for 6 minutes less than the suggested cook time (It will continue to cook during baking). Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. Bake the casserole until bubbly and golden, 25 to 30 minutes.
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