Baked Macaroni With Spinach

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Southern Living


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8 ounces elbow macaroni, cooked

1 teaspoon vegetable oil

1 pound broccoli, cut into flowerets

1 1/2 teaspoons salt, divided

1 (6-ounce) package fresh baby spinach

2 tablespoons butter or margarine

1/2 medium onion, chopped

2 (8-ounce) packages mushrooms, quartered

2 tablespoons all-purpose flour

2 cups milk

2 cups (8 ounces) shredded sharp white Cheddar cheese, divided

1 cup whipping cream

1/2 teaspoon pepper

1/2 teaspoon ground nutmeg

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