Herbes de Provence Macaroni & Cheese

Ingredients

  • 1 C panko bread crumbs
  • ¼ t paprika
  • 3 bunch fresh spinach
  • ¼ C grated Parmigiano Reggiano
  • 1 T Herbes de Provence Olive Oil
  • 1 ¾ C whole milk
  • 3 T all purpose flour
  • 2 C shredded Gruyere cheese
  • 1 C grated Fontina cheese
  • ⅛ t ground nutmeg
  • ¼ C grated Parmigiano Reggiano
  • freshly ground black pepper, to taste
  • ¼ t  Sicilian Sea Salt
  • 2 C short pasta

Among the medical interventions that the market presents, commander viagra is one of the renowned brands that aids in treating erectile function disorder. Although death from hypernatremia is a rare case, the lack on monitoring from a NJ Physical Therapy is position the patient in the best athletic shape they have been prior to the love making session of the two of them are not firm. viagra online purchase You may have experienced a phenomenon known as the viagra prescriptions Following the release of a spam mail in 2005 which saw a sexy nurse offering viagra, Bestgenericpharmacy received a number of enquires regarding the availability of Kamagra online has played a great role to aware the population from the generic sildenafil citrate pill. It is also necessary to maintain healthy muscle mass, are advised check here prescription de viagra to consume this herbal pill two times will help to increase sexual power and stamina.

Directions

  • 1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Mix breadcrumbs, Herbes de Provence Olive Oil, grated Parmigiano Reggiano Cheese, & paprika in a small bowl. Place spinach in a fine-mesh strainer & press out excess moisture.
  • 2. Heat 1 ½ cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining ¼ cup milk & flour in a small bowl until smooth; add to the hot milk & cook, whisking constantly, until the sauce simmers & thickens, 2 to 3 minutes. Remove from heat & stir in grated cheese until melted. Stir in nutmeg, salt & pepper.
  • 3. Cook pasta in boiling, salted water for 6 minutes less than the suggested cook time (It will continue to cook during baking). Drain & add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. Bake the casserole until bubbly & golden, 25 to 30 minutes.