Herbes de Provence Mac and Cheese

This delicious fall and winter appetizer is perfect for parties! Perfection in every bite!

Ingredients:

• 1 cup Panko Bread Crumbs

• 1/4 tsp Paprika

• 3 bunches Fresh Spinach

• 1/2 cup Grated Parmesan

• 2 tbsp Phat Olive Herbes de Provence Olive Oil

• 1 3/4 cup Whole Milk

• 3 tbsp All Purpose Flour

• 2 cup Gruyere, shredded

• 1 cup Fontina, grated

• 1/8 tsp Ground Nutmeg

• Salt and Pepper, to taste

• 2 cup Pasta of choice

Directions:

In a large pot, boil salted water. Preheat oven to 350°F. Coat a baking dish with cooking spray. Mix breadcrumbs, half the olive oil, half the Parmesan and paprika in a small bowl. Cook the pasta one minute shy of al dente and set aside in a large bowl. Meanwhile, heat remaining olive oil in a deep saucepan and whisk in flour over medium heat. Continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk until smooth. Add in salt, pepper, cheese and spinach. Stir in the cooked pasta and fully coat. Pour mac and cheese into the prepared baking dish. Top with breadcrumb mixture. Bake until bubbly and golden brown, about 30 minutes. Serve immediately.

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