Creamy Pesto Mac with Spinach

Ingredients

• 2 cups uncooked macaroni
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cups whole milk
• 1/2 cup grated Romano or Parmesan
• 1/4 cup basil pesto
• 1/2 tsp salt
• Freshly cracked pepper
• 1/2 lb frozen spinach

Directions

1. Thaw the spinach on the counter or use the microwave, then press out the extra liquid and put it aside. Fill a large pot with water and bring it to a boil; add the macaroni and cook for 7-10 minutes, until the pasta is al dente. Drain it in a colander.
2. While the macaroni cooks, make the sauce. Put the butter and flour in a small sauce pot. Cook over medium heat, stirring, until the mixture becomes a smooth paste and starts bubbling. Keep stirring and let it cook for about 1 minute more.
3. Pour the milk into the butter-flour mixture while whisking, and keep whisking as it comes to a simmer. Once it simmers, it will turn thicker. Take the sauce off the heat.
4. Whisk in the Romano (or Parmesan) and pesto until the sauce is smooth; it will thicken a bit more. Add the salt and freshly cracked pepper. Taste for a nicely seasoned sauce, because the pasta and spinach will mellow the flavor once mixed in.
5. Put the drained macaroni back into the large pot with the heat off, then add the thawed spinach. Pour the sauce over everything and stir until the pasta and spinach are evenly coated. Serve immediately.