Spinach Madeline, My Version

kariara

4 Tbsp butter

½ cup onion, chopped small

2 cloves garlic, minced

3 Tbsp flour (omit or reduce for keto, but it will possibly be a bit runnier)

½ cup milk (use cream/water mix for keto)

optional: sodium citrate for extra smoothness

optional: MSG for extra oomph

½ cup spinach cooking liquid (i never end up with any of this)

1 tsp Worcester sauce

½ tsp pepper

Salt to taste

4 oz Velveeta (or some other cheese) and cream cheese, ratio up to you

Chili flakes to taste

566g frozen spinach or 2 lb fresh

optional: breadcrumb or cheese for topping

Cook spinach, drain and reserve liquid. Chop spinach.

Saute onion and garlic in butter. Once transparent, add flour and make a roux. Slowly add milk and spinach liquid until smooth and thick. (Or skip the flour and add cream instead of milk for extra thickness)

Add seasonings and cheese until melted. Add chopped spinach. Season to taste.

Serve straight from the pan or bake at 180C if you’d like. Optionally top with more cheese, breadcrumbs, parmesan.

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