Macaroni and Cheese with Spinach and Feta

Ingredients

• ¼ tsp. freshly ground nutmeg
• 3-½ cups whole milk
• ¼ cup all-purpose flour
• 1 lb. penne pasta
• 4 Tbs. unsalted butter
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• 3 Tbs. unsalted butter, melted
• + 8 more ingredients
• • 5 oz. finely grated Monterey Jack
  • 5 oz. finely grated Gouda
  • ¼ cup crumbled feta
  • 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  • 3 cups sautéed, drained, and chopped fresh spinach
  • Kosher salt
  • Kosher salt
  • 1 small garlic clove, mashed into a paste or pressed (optional)

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking