4 servings (serving size: about 1 1/4 cups) - I doubled this recipe when I made it - we eat alot. It was too much, but I don't think it would have been enough as written
4 ounces chicken and sun-dried tomato sausage, chopped
1 1/4 cups milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
1 bag baby spinach
1. Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned.
2. Combine milk and flour in a small bowl, stirring well with a whisk.
3. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium.
4. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Stir in spinach. Serve immediately.