Debbie.D.,.AL (12:08:35 PM) :

MACARONI AND CHEESE FLORENTINE

1 8-oz. box elbow macaroni
1 lb. mild Italian sausage
1 10-pkg. frozen spinach
2 T. vinegar
3/4 lb. sharp cheddar cheese, grated
2 t. garlic powder
2 t. onion powder
1 t. rosemary
1 t. oregano
6 T. butter

Cook macaroni according to directions until it is almost al dente. Meanwhile, cook the Italian sausage. Cook for 10-15 minutes, until the sausage is well browned. Drain. Cook spinach according to package directions. Drain, squeezing out as much moisture as possible. Return the spinach to its cooking pan and add vinegar. Mix well. In casserole layer as follows: macaroni (1/2 inch), a generous pinch of the 4 spices, sausage to cover, a thick layer of spinach, and cheese to cover generously. Repeat three times, with the top layer of macaroni covered with cheese. Dot with butter. Duting of paprika may be applied for color. Bake 30 minutes at 350 degrees. Serves 6.