Been a while since I've submitted a recipe! Here's something I found in a magazine while I was at the supermarket one day, a recipe for baked mac and cheese with a variety of add-ins like Feta, Nutmeg, and Spinach. This one's a bit more complicated to make than the stuff I've submitted before, though, so be wary!

Ingredients:

Topping:
1 small cove garlic, mashed into a paste or pressed (optional)
3 TBS unsalted butter, melted
2 cups coarse, fresh breadcrumbs, lightly toasted (Do not use fine breadcrumbs like I accidentally did! It makes it more sandy)
Kosher salt
2 TBS finely grated Parmigiano-Reggiano or pecorino cheese (optional)

Cheese sauce:
4 TBS unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Kosher salt
Three to Five cups of Monterey Jack and Gouda cheese (balance it however you want, I did two cups each)
1/4 cup crumbled Feta cheese
1/4 TSP freshly ground Nutmeg

Pasta:
1 lb Penne (feel free to use whatever you want, though!)

Add-ins: 3 cups sauteed, drained, and chopped spinach

Instructions:
Set your oven for 350 degrees Fahrenheit, put a rack in the center.

Topping:
If using garlic, stir it into the butter.
Put breadcrumbs in a medium bowl and drizzle butter over the crumbs.
Add a pinch of salt and cheese if using.
Toss well with your hands to combine, set aside.

Cheese sauce:
Melt the butter in a heavy-duty 3- to 4- quart saucepan.
Whisk in flour and continue to whisk over low heat for 3 minutes. Flour and butter should gently bubble and froth without coloring.
Slowly add milk while whisking constantly, making sure to whisk around the edges of the pan to get all lumps.
Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes.
Raise the heat to medium and bring the sauce to a simmer, whisking constantly.
Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.
Turn off the heat and gently whisk in the cheeses and the nutmeg. Season to taste with salt.
Keep warm.

Pasta:
Boil a large pot of well-salted water.
Add in pasta and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package.
Drain and return to the pot.
Add the cheese sauce and spinach and gently stir to combine.
Transfer the pasta mixture to a 9x13 inch baking dish and evenly scatter the breadcrumbs on top.
Bake at 350 degrees Fahrenheit until the top is golden, about 15 minutes. Serve immediately.