This recipe is inspired by the famous side dish served at Calhoun’s, a Knoxville-based restaurant chain.
TOTAL TIME: 0:45
- 6 tbsp. butter, divided
- 1/2 yellow onion, diced
- 4 c. whole milk
- 2 tsp. garlic powder
- 1 tsp. crushed red pepper flakes
- 1 tsp. mustard powder
- 5 packages frozen spinach, thawed
- 5 tbsp. flour
- 1 c. Velveeta, cut into slices
- 1 c. shredded sharp Cheddar
- 1 1/2 c. grated Monterey Jack cheese, divided
- Preheat oven to 350°.
- In a large saucepan over medium heat, melt 1 tablespoon butter. Add onion and cook until softened and lightly golden, 4 to 5 minutes.
- Add milk, garlic powder, red pepper flakes and mustard powder to saucepan. Bring the mixture to a boil, stirring regularly. As soon as it starts to boil, reduce heat to simmer, leaving it to thicken.
- Melt remaining 5 tablespoons butter in a smaller saucepan, then sprinkle in flour and stir to form a paste, cooking over low heat for 2 to 3 minutes. Add mixture to the large saucepan and stir to combine.
- Reduce heat on the large saucepan to medium, then gradually add Velveeta and cheddar, stirring regularly so it melts, creating a thick sauce. Add in 1/2 cup Monterey Jack cheese. Once all of the cheese has melted, remove saucepan from heat.
- Drain any excess water from the thawed spinach. Add it to the cheese sauce, mixing to combine. Pour the mixture into a large casserole dish and top with remaining Monterey Jack cheese. Cook in the oven for 15 to 17 minutes, or until cheese has melted and mixture is bubbling slightly.