Spinach and breadcrumbs macaroni and cheese recipe

This is one of my favorite macaroni and cheese recipe; sauteed mushrooms combine very well with mac and cheese. For this recipe to be a success you have to fry the mushrooms until they are quite browned, with all water evaporated...

What you will need for this:

* 1 lb. uncooked macaroni elbows pasta (450 g)
* 3 tablespoons canola oil (45 mL)
* 3 tablespoons flour (45 mL)
* 2 cups skim milk (500 mL)
* 1 cup cheddar cheese Compliments, grated 250 mL
* 1 tablespoon Dijon mustard (15 mL)
* 1 teaspoon Worcestershire sauce (5 mL)
* 1/2 teaspoon salt (2 mL)
* 1 lb. frozen spinach, thawed and thoroughly drained
* 1/2 cup italian style breadcumbs, or crushed croutons (125 mL)

Steps to make this recipe now:

1) Once the spinach have drained completely, cook them in a skillet with butter, cutting them in the process

2) Preheat oven to 400 ° F (200 ° C). Cook the macaroni according to package directions. Meanwhile, heat oil in large saucepan on medium heat. Stir in flour and cook over low heat for one minute, being careful not to burn or brown it.

3) Stir in half the milk and mix to a smooth paste. Add remaining milk, making sure to stir constantly, until bubbles form around the perimeter of the surface indicating the white sauce is about to boil. Add cheese, mustard, Worcestershire sauce and salt and stir just until smooth. Keep warm on a burner set to low setting, stirring occasionally, until macaroni is ready. Drain the macaroni.

4) Stir in cooked spinach to the sauce and put out the fire. Add the macaroni to the sauce, mix well and transfer to a flat square of L 2 (20 x 20 cm / 8 x 8 inch) baking dish. Bake for 5 minutes, remove from oven, top with breadcrumbs and serve.