Spinach Mac and Cheese

Ingredients

1/2 cup panko bread crumbs
1/2 cup + 2 tbs. unsalted butter
1/2 cup + 3 tbs. shredded parmesan cheese
1/2 cup all purpose flour
4 cups low fat milk
6 oz. sharp cheddar cheese
6 oz. mild cheddar cheese
16 oz. pasta (penne, rotini or other textured noodle)
1 package frozen spinach, defrosted
Salt and pepper to taste


Instructions

Preheat oven to 350°. Melt 2tbs. butter and mix with bread crumbs and 3 tbs parmesan cheese. Set to the side. Cook noodles until very al dente. (Hint: If your spinach is still frozen, throw it into the boiling noodles at the last minute to defrost quickly.) Drain and put noodles and spinach into a casserole dish or 13x9 baking dish. Melt remaining butter in medium saucepan over medium heat. Add flour and cook for 2-3 minutes. Whisk in milk a little at a time. (Completing this step with patience will keep your sauce from having lumps!) Once all the milk is whisked into the saucepan, increase heat to medium high and heat to boiling, stirring frequently. Once sauce is think enough to coat the back of a spoon, remove from heat and stir in cheeses. Add salt and pepper. Pour sauce over noodles and spinach in baking dish. Mix well. Top with bread crumb mixture. Bake 25 - 30 minutes, until bread crumbs are golden and cheese sauce bubbles.