Spaghetti Squash Mac and Cheese Recipe - Cheese Importers

Ingredients

• 4 cups cooked spaghetti squash (from ~3lb of squash)
• 1 TB olive oil
• 4 oz diced pancetta
• 4 oz sliced cremini mushrooms
• 1 large clove garlic (minced)
• 5 oz baby spinach
• 2 TB butter
• 1/2 cup minced white onion
• 1/2 tsp kosher salt
• 1 tsp minced fresh rosemary
• Pinch cayenne pepper
• 2 TB flour
• 1 1/2 cups milk
• 1/4 cup imported Mascarpone cheese
• 1/4 cup imported grated Parmigiano-Reggiano
• 2 cups grated imported Fontina cheese
• Salt and pepper to taste