2 tablespoons olive oil
1 minced yellow onion
1/4 cup all-purpose flour
3 cups whole milk, room temperature
1 bunch baby spinach, trimmed, washed, and cut roughly
5 ounces Cheddar cheese, grated (2 cups)
1 cup plain yogurt
3/4 pound Brown rice shells macaroni, cooked according to package instructions
In a large saucepan, heat oil over medium heat.Add onion and cook until translucent, 6 minutes.
Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes.
Whisking constantly, add 2 cups milk.
Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper.
Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes.
Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.
Add spinach and cook, stirring constantly, until wilted, about 3 minutes.
Add cheese and stir until melted, about 2 minutes.
Add cooked macaroni and stir to combine. Serve immediately.
Eat and enjoy:
|I was playing and ended up with this artistic rendering, if you can call it that.|