INGREDIENTS
3 cups
Baby spinach, leaves
2 tsp
Dill weed, dried
3 cloves
Garlic
4
Shallots or 1 small red onion
1 tbsp
Dijon mustard
8 oz
Elbow macaroni
3 tbsp
All-purpose flour
1/2 tsp
Cinnamon, ground
1/8 tsp
Nutmeg, fresh grated
1
Red pepper, jarred roasted
1
Salt and fresh black pepper, coarse
2 tbsp
Olive oil
2 tbsp
Panko breadcrumbs
4 tbsp
Butter
1 1/2 cups
Feta cheese
3 cups
Milk
3 cups
White cheddar cheese