- 3 Tbsp. extra virgin olive oil
- 1/2 cup onions-finely diced
- 1/4 cup flour
- 2 cups milk
- 1 1/2 cups shredded white cheddar cheese
- 2 cups leafy greens-any favorite variety
- To taste salt and black pepper
- 1/2 Lb. elbow macaroni-cooked in boiling salted water until barely tender
In saucepan over medium heat, add the olive oil and onions. Cook, stirring for about 1 minute or until the onions are softened. Add the flour. Cook over medium heat for 30 seconds stirring. Gradually add the milk about 1 cup at a time while whisking to make a smooth sauce. Bring to a gentle boil after each addition.
When all of the milk is added, bring back to a gentle boil and gradually add the shredded cheese (reserve 1/2 cup for the topping later) while whisking to make a smooth sauce. Season to taste with salt and pepper. Stir in the greens and cook just to wilt. Toss the sauce in a bowl with the cooked pasta.
Transfer the pasta and sauce into a casserole dish that has been sprayed with vegetable spray or use individual ramekins or oven proof serving dishes.
Top with the remaining 1/2 cup of shredded cheese. Bake in 400ºF oven for about 20 minutes or until very hot and the top is brown and crusty.
Serve with your favorite fresh vegetables, bread, etc. Recipe serves four people.
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