Fontina Cheese & Spinach Baked Elbow Macaroni

Blue Box Elbows

Made with

Barilla Elbows

  • Prep
  • Cook
  • Skill
  • Diet

  • 670
  • 77 g
  • 28 g
  • 28 g


Ingredients for 8 people

  • 1 box Barilla® Elbows
  • 4 cups milk
  • 4 tablespoons butter
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/2 cup Fontina cheese, shredded
  • 1 tablespoon extra virgin olive oil
  • 1 cup onion, chopped
  • 6 ounces fresh baby spinach, chopped


  • Bring a large pot of water to a boil. Preheat oven to 375° F.
  • Béchamel Sauce: Heat milk until hot in a small saucepan. In a separate small saucepan, melt butter. Stir in flour with a wire whisk and cook over low heat for 2 minutes.
  • Add hot milk gradually to butter and flour mixture, mixing with a wire whisk until smooth and thickened. ADD beaten egg, 2/3 of the cheese, salt, and pepper. Mix until cheese is melted; set aside.
  • Heat olive oil in a large skillet over medium heat. Add onions and spinach. Sauté 2 minutes or until spinach is wilted. Add spinach to béchamel sauce and set aside.
  • Cook Elbows for 4 minutes. Drain and add to béchamel sauce; mix well.
  • Pour into a 13 x 9 inch glass baking dish; sprinkle with remaining cheese and bake for 25 minutes. Let rest 5 minutes before serving.
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