Parmesan Creamed Spinach

Ingredients

• 2 tablespoons flour all-purpose
• 20 ounce pkt spinach frozen thawed drained chopped
• 6 servings kosher salt and pepper black freshly ground
• 2 cups milk 
• 0.3 cup parmesan grated
• 0.5 teaspoon pumpkin pie spice 
• 2 tablespoons butter unsalted

Equipment

• sauce pan
• whisk

Directions

1. In a small saucepan over medium heat, warm the milk. In a medium saucepan over medium heat, melt the butter.
2. Whisk the flour into the butter and cook for 2 minutes to make a roux.
3. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, 2 to 3 minutes.
4. Add the pumpkin pie spice and a pinch of salt and pepper. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2 to 3 minutes to heat it through. (Save 1 cup for Round 2 Recipe Spinach and Cheese Souffle).