Four-Cheese Spinach Macaroni

Ingredients

• 1 cup breadcrumbs soft
• 2 tablespoons butter 
• 2 tablespoons butter melted
• 8 ounce cream cheese softened
• 10 ounce pkt spinach frozen thawed drained chopped well
• 2  garlic cloves pressed
• 4 ounce gorgonzola cheese crumbled
• 0.3 teaspoon ground nutmeg 
• 1 teaspoon ground pepper white
• 8 ounce mascarpone cheese 
• 2 cups milk 
• 4 ounces parmesan cheese shredded divided
• 12 ounces penne pasta 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Cook pasta according to package directions, and drain. Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat; add garlic, and saut 1 minute.
2. Add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and next 6 ingredients; whisk until smooth. Stir in spinach.
3. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13" x 9" baking dish.
4. Combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 tablespoons melted butter in a small bowl.
5. Sprinkle breadcrumb topping over macaroni.
6. Bake, uncovered, at 375 for 20 minutes or until golden.
7. Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.