Parmesan cheese Creamy Spinach
2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose four
1 teaspoon pumpkin pie spice
1 cup grated Parmesan cheese
2 packages frozen chopped spinach thawed and squeezed dry, 10 ounces each
In a small saucepan, warm milk over medium heat.
In a medium saucepan, melt butter over medium heat. Whisk in four and cook for 2 minutes. Whisk in warm milk, a bit at a time to avoid lumps. Cook for 2 to 3 minutes, or until sauce begins to thicken. Add the pumpkin pie spice and a pinch of salt.
Reduce heat to low, stir in the Parmesan, and let melt. Stir in spinach and cook for another 2 to 3 minutes to heat it through.