Baked Mac and Cheese with Spinach and Broccolini

Ingredients:

• 1 package frozen chopped spinach
• 450 g cavatappi (corkscrew) pasta or other short pasta
• 1 bunch broccolini, trimmed and cut into 5cm pieces.
• 3 tablespoons of butter
• 3 tbsp. premium flour
• 2.5 cups whole milk
• Black pepper
• Nutmeg, freshly grated, to taste
• 1 cup grated provolone
• 1 cup grated Asiago
• 1 tbsp. grated parmesan

Preparation:

1. Defrost the spinach in the microwave. Squeeze, separate, and set aside.
2. While the spinach is defrosting, bring water to a boil in a large saucepan over medium heat for the pasta, and in another saucepan, bring a little water to a boil for the broccolini. Salt the boiling water and cook the pasta until just firmer than al dente. Cook the broccolini for 3 minutes, then immediately transfer to a bowl of cold water and drain thoroughly.
3. Return the broccolini pan to the stovetop over medium heat and add 3 tablespoons of butter. Once the butter has melted, add the flour and cook for 1 minute. Add the milk and stir until smooth. Simmer the sauce for 5 minutes to thicken, then season with salt and pepper to taste and sprinkle with nutmeg. Reduce the heat to low. When the pasta is almost done, stir in the provolone and Asiago cheeses.
4. Preheat oven to grill or high heat.
5. In a large bowl, combine the pasta with the spinach, broccolini, and cheese sauce. Transfer to individual ramekins or a large ovenproof casserole. Sprinkle with Parmesan cheese and toast in the oven for a few minutes. Remove from the oven and serve.