Stovetop spinach dip mac and cheese
3 tablespoons unsalted butter
1/2 medium onion, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups 2 percent milk
2 cups light cream
12 ounces whole wheat macaroni noodles
22 ounces fresh spinach, chopped
1 cup shredded mozzarella
1 cup grated Champagne white cheddar cheese
1/4 cup Parmesan cheese
Dash of salt and pepper
Cook pasta according to package directions. Rinse and set aside.
Melt the butter in a large saucepan over medium-high heat. Add the onions and cook until just soft, or about 2 minutes. Add in the garlic and cook another 3 minutes. Stir in the flour until a thick roux forms.
Reduce the heat to medium and whisk in 2 cups of milk. Add in the remaining 2 cups of cream, whisking constantly. Increase the heat and bring the mixture to a boil, about 8 minutes. Sauce should be pretty thick.
Liberally garnish the sauce with salt and pepper. Reduce the heat to low and stir in the cheese, spinach and additional salt and pepper. Stir until the mixture is fully combined and thick. Stir in the macaroni noodles.
Serve warm and enjoy!