| 1 box | BARILLA Elbows |
| 4 cups | milk |
| 1 stick (4 ounces) | butter |
| 1/2 cup | flour |
| 1 | egg, beaten |
| 1/2 cup | Fontina cheese, shredded |
| to taste | salt |
| to taste | white pepper |
| 1 tablespoon | extra virgin olive oil |
| 1 cup | small onion, chopped |
| 1 package (6 ounces) | fresh baby spinach, chopped |
PREHEAT oven to 375 degrees. Bring a large pot of water to a boil.
Bechamel Sauce:
HEAT milk until hot in a small saucepan. In a separate ssmall saucepan, melt butter. Stir in flour with a wire whip and cook over low heat for 2 minutes.
ADD hot milk gradually to butter and flour mixture, mixing with a wire whip until smooth and thickened.
ADD beaten egg, two-thirds of the cheese salt and pepper. Mix until cheese is melted; set aside.
HEAT olive oil in a large skillet over medium heat.
ADD onions and spinach. Saute 2 minutes or until spinach is wilted. Add spinach to bechemel sauce and set aside.
COOK pasta for 4 minutes. Drain and add to bechemel sauce; mix well.
POUR into a 13 x 9 inch glass baking dish; sprinkle with remaining cheese and bake for 25 minutes. Let rest 5 minutes before serving.