Mac And Cheese Florentine

• 1/2 (1-ounce) slice white bread
• 1 tablespoon butter, melted
• Cooking spray
• 1 cup thinly sliced onion
• 1 cup frozen chopped leaf spinach, thawed, drained, and squeezed dry
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground nutmeg
• 2 garlic cloves, minced
• 1 1/2 cups fat-free milk
• 1 1/2 tablespoons all-purpose flour
• 1/3 cup (about 1 1/2 ounces) shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups hot cooked elbow macaroni (about 1 cup uncooked)

1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Combine breadcrumbs and butter, stirring to coat.
2. Preheat broiler.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 3 minutes or until tender. Add spinach, juice, nutmeg, and garlic; cook 2 minutes, stirring occasionally. Combine milk and flour, stirring well with a whisk. Gradually add milk mixture to spinach mixture, stirring constantly; bring to a boil. Add cheese, salt, and pepper; cook 30 seconds or until cheese melts, stirring constantly. Remove from heat, and stir in pasta. Spoon the mixture into a 1-quart souffle dish coated with cooking spray. Top evenly with breadcrumb mixture.
4. Broil for 3 minutes or until lightly browned.

white bread, butter, cooking spray, onion, leaf spinach, lemon juice, ground nutmeg, garlic, milk, flour, cheddar cheese, salt, freshly ground black pepper, macaroni

Taken from www.myrecipes.com/recipe/mac-cheese-florentine (may not work)