9 ounce package frozen spinach, thawed and squeezed dry
12 ounces elbow macaroni (or any short pasta)
2 cups (8 ounces) shredded extra sharp cheddar cheese
1 egg, lightly beaten
1½ teaspoons kosher salt
¼ teaspoon cayenne pepper (adjust to taste)
1 (12-ounce) can fat free evaporated milk
Instructions
Heat oil in a large nonstick skillet over medium heat. Add garlic and cook for 1 minute, or until golden and fragrant. Add spinach and cook 4 minutes, or until warmed throughout. Set aside.
Meanwhile, in a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.
Add cheese, egg, salt, cayenne and milk, stirring constantly and cook for 4 minutes, or until cheese melts. Add spinach mixture, stirring until combined.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/03/13/stovetop-spinach-macaroni-and-cheese-weekdaysupper/