Cheesy Shells And Greens

• 12 ounces medium pasta shells
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1 tablespoon Dijon mustard
• 1/8 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg
• cayenne, pinch (optional)
• 1 1/2 cups extra-sharp cheddar cheese, grated
• kosher salt, to taste
• pepper, to taste
• 1 bunch spinach, thick stems discarded and leaves roughly chopped

1. Cook the pasta according to package directions.
2. Meanwhile, melt the butter in a large pot over medium heat.
3. Add the flour and cook, stirring for 2 minutes; whisk in the milk.
4. Cook, stirring occasionally, until slightly thickened, 5 minutes.
5. Whisk in the mustard, nutmeg, cayenne, if using, 1 cup Cheddar, 1/2 t salt and 1/4 t pepper.
6. Add the pasta and spinach and toss to combine.
7. Heat broiler; transfer the mixture to a 1 1/2 quart broiler-proof baking dish or four 12 ounce ramekins.
8. Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3-4 minutes.

pasta shells, unsalted butter, flour, milk, mustard, nutmeg, cayenne, cheddar cheese, kosher salt, pepper, spinach

Taken from www.food.com/recipe/cheesy-shells-and-greens-470168 (may not work)