Ingredients:
1 slice(1 oz)soft multi grain sandwich bread
1 tbsp unsalted butter
1/3 cup grated parmesan cheese
2 cups 1 % low fat milk
2 tbsp all-purpose flour
1 tsp minced garlic
4 oz sharp cheddar cheese shredded
4 oz fontina cheese,shredded
1 tsp dijon mustard
1/4 tsp kosher salt and cayenne pepper
8 oz penne reigate pasta 1 (60z) bag baby spinach leaves
Method:
Heat oven to 350 degree F.Arrage four inividual 2-cup ovenproof glass bowls on a baking sheet.(you cn also cook the whole recipe in a 9-inch square baking dish).Bring a large pot of lightly salted water to boil.
Meanwhile pulse bread in a food processor until fine crumbs form.Melt butter in a 2 quart saucepan over medium heat;add breadcrumbs and cook,stirring often,for 3 minutes or until golden brown and toasted.Transfer breadcrumbs to a small bowl and stir in 2 tbsp of the parmesan.
Wipesaucepan clean.add milk,flour,and garlic and whisk until blended.Then, whisking frequently,bring to a boil over medium high heeat.Redue heat and simmer for 3 mins or until thickened.Remove from heat and stir the remaining parmesan,cheddar,fontina,mustard,salt and cayenne pepper until cheese is melted and sauce smooth.Cover,keep warm.
Cook pasta in boiling water,2 mins less than the recommended cooking time or until very al dente.Add spinach to pot and stir until wilted.Drain pasta mixture in a colander,rinse under cold water,and drain again.Transfer to a large bowl;stir in warm cheese sauce.Spoon into ovenproof dishes.Sprinkle tops evenly with the crumb mixture.Bake until tops are golden and sauce is bubbling,about 25 to 30 mins.
