Macaroni Florentine

- 1/2 bag elbow macaroni
- 2 cups sharp cheddar cheese
- 1 garlic clove grated
- 1 cup fresh spinach chopped
- 1/4 cup milk
- 2 tbsp unsalted butter or margarine
- 1 tbsp flour
- water
- salt and pepper to taste

Bring a pot of water to boil. Add salt to the water. Drop in elbow macaroni and cook for 7-9 minutes or until the macaroni is al dente. Once macaroni is finished cooking, drain and set aside.

In a sauce pan begin making your cheese sauce. Heat pan on medium-high heat. Add margarine or butter and allow to melt fully before adding flour. Once you add flour, use a whisk to make sure all flour is incorporated with the melted butter. Add milk Turn the heat to low and allow milk to heat up for about a minute or so. After about a minute or so return heat to medium and add cheese. Whisk to quickly melt. Add grated garlic and allow to sit for 2 minutes. Then add spinach. It will immediately wilt from the heat of the sauce.

Add the macaroni directly to the sauce pot Fold in macaroni with cheese and spinach until it is fully incorporated. Add salt and pepper. Serve.