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Categories:Viewed: 49 - Published at: 5 years ago
Ingredients
- 3 cups penne pasta, uncooked
- 1/4 cup butter
- 1 red pepper, chopped
- 1 onion, chopped
- 4 cups tightly packed baby spinach leaves
- 1/4 cup flour
- 2 cups milk
- 2 cups Cracker Barrel Shredded Habanero Heat Cheese, divided
- 2 Tbsp. Kraft 100% Parmesan Shredded Cheese
Method
- Cook pasta as directed on package, omitting salt.
- Meanwhile, melt butter in large saucepan on medium heat.
- Add peppers and onions; cook and stir 2 to 3 min.
- or until softened.
- Add spinach; cook 1 min.
- or just until wilted, stirring occasionally.
- Stir in flour; cook and stir 1 min.
- Gradually add milk; cook and stir 3 to 5 min.
- or until thickened.
- Add 1 cup habanero cheese; cook and stir 2 to 3 min.
- or until cheese is completely melted and sauce is well blended.
- Drain pasta.
- Add to spinach mixture; mix lightly.
- Spoon into 12 parchment paper-lined muffin pan cups.
- Cool completely.
- Top with Parmesan and remaining habanero cheese.
- Cover with plastic wrap, then wrap individually in foil.
- Freeze up to 3 months before reheating to serve.
