Spinach-Mushroom Mac and Cheese

• 12 oz. cavatappi or elbow pasta
• 3 tbsp. unsalted butter
• .67 c. chopped onion
• 8 oz. sliced mixed mushrooms
• 3 tbsp. all-purpose flour
• 4 c. milk
• 1/4 tsp. cayenne pepper
• 1 1/2 c. shredded Gruyere cheese
• 1/4 c. grated Parmesan cheese
• 2 tbsp. grated Parmesan cheese
• 4 c. baby spinach leaves
• 1/2 c. Italian panko breadcrumbs

1. Bring a large pot of salted water to boil.
2. Add pasta and cook one minute less than package suggests, until al dente; drain and reserve.
3. Melt butter in a large, deep broiler-proof skillet over medium heat.
4. Add onion and saute 2 minutes.
5. Add mushrooms and saute 2 minutes more, or until tender.
6. Stir in flour and cook 1 minute.
7. Gradually add milk and bring to a boil.
8. Cook, stirring, until mixture is bubbly and thickened, 4 minutes.
9. Stir in cayenne pepper, Gruyere, and 1/4 cup of the Parmesan until cheese is melted and sauce is smooth.
10. Add spinach in batches until wilted, then mix in pasta.
11. Cook, stirring 1 to 2 minutes longer, until pasta is just tender.
12. Remove from heat.
13. Heat broiler.
14. Sprinkle breadcrumbs and the remaining 2 tablespoons Parmesan over pasta.
15. Place skillet 6 to 8 inches over heat source.
16. Broil until topping is golden brown and crusty, 1 to 2 minutes.

cavatappi, unsalted butter, onion, mixed mushrooms, allpurpose flour, milk, cayenne pepper, gruyere cheese, parmesan cheese, parmesan cheese, baby spinach leaves, italian panko breadcrumbs

Taken from www.delish.com/recipefinder/spinach-mushroom-mac-cheese-recipe-rbk0912 (may not work)