A little less than half a pound of elbow macaroni
4 cloves of minced garlic
tsp of butter
tsp of WildCheff Blood Orange Olive Oil Directions Cook the elbow
macaroni, and save 1 cup of the pasta water.
Approximately 3 tsp of flour
1 C of pasta water
of half and half (organic if possible)
1 small handful of grated mozzarella cheese
2 small handfuls of grated cheddar
2 tsp of grated Parmesan cheese
2 C of frozen spinach (thawed)
sea salt and pepper to taste
Chipotle Flakes to taste
2 handfuls of breadcrumbs
Melt the butter with the WildCheff Blood Orange Olive Oil over medium
heat in a large frying pan. Add the minced garlic. Let the butter soak in the garlic for a short bit, then whisk in the flour.
This is the roux.
Mix in the pasta water and half and half.
Add the cheeses, continuing to whisk along the way. The mixture should be smooth without lumps. Whisk in the spinach,
and then season with sea salt, pepper and desired amount of WildCheff Chipotle Flakes.
When the sauce is to desired taste, add the elbow macaroni. Delicately fold the sauce into the pasta
until all is well mixed. Pour into a casserole baking dish. Sprinkle breadcrumbs over the top and broil on high just until
the breadcrumbs turn golden brown. Note: If your drizzle a tiny bit over the bread crumbs, it will
help brown them.