Cheesy Shells And Greens - cooking recipe

Ingredients

12 ounces medium pasta shells
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk
1 tablespoon Dijon mustard
1/8 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg
cayenne, pinch (optional)
1 1/2 cups extra-sharp cheddar cheese, grated
kosher salt, to taste
pepper, to taste
1 bunch spinach, thick stems discarded and leaves roughly chopped

Preparation

Cook the pasta according to package directions.
Meanwhile, melt the butter in a large pot over medium heat.
Add the flour and cook, stirring for 2 minutes; whisk in the milk.
Cook, stirring occasionally, until slightly thickened, 5 minutes.
Whisk in the mustard, nutmeg, cayenne, if using, 1 cup Cheddar, 1/2 t salt and 1/4 t pepper.
Add the pasta and spinach and toss to combine.
Heat broiler; transfer the mixture to a 1 1/2 quart broiler-proof baking dish or four 12 ounce ramekins.
Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3-4 minutes.