Baked Macaroni with Spinach

Ingredients

• 6 ounce baby spinach fresh
• 1 pound broccoli cut into flowerets
• 2 tablespoons butter 
• 8 ounces elbow macaroni cooked
• 2 tablespoons flour all-purpose
• 0.5 teaspoon ground nutmeg 
• 2 cups milk 
• 16 ounce mushrooms quartered
• 0.5 medium onion chopped
• 0.5 teaspoon pepper 
• 1.5 teaspoons salt divided
• 8 ounces sharp cheddar cheese shredded white divided
• 1 teaspoon vegetable oil 
• 1 cup whipping cream 

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Toss macaroni with vegetable oil in a large bowl.
2. Cook broccoli with 1 teaspoon salt in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
3. Add broccoli and spinach to macaroni in bowl.
4. Melt butter in a saucepan over medium heat; add onion, and saut until tender.
5. Add mushrooms; cook 5 minutes.
6. Sprinkle with flour, stirring until blended. Gradually stir in milk; cook over medium heat, stirring constantly, 15 minutes.
7. Add 1 1/2 cups cheese, remaining 1/2 teaspoon salt, whipping cream, pepper, and nutmeg, stirring until cheese melts. Stir into macaroni mixture; spoon into a lightly greased 13- x 9-inch baking dish.
8. Sprinkle with remaining 1/2 cup cheese.
9. Bake at 375 for 40 minutes or until set.