River Road Spinach Madeline

Ingredients

• 2 packages frozen chopped spinach , 10 ounce
• 0.5 cups water
• 0.25 cups butter
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped onion
• 0.5 cups evaporated milk
• 6 ounces processed cheese spread with jalapeño , such as Velveeta
• 0.75 teaspoons celery salt
• 0.75 teaspoons garlic salt
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoons black pepper
• 0.25 teaspoons cayenne pepper , or to taste
• salt to taste

Instructions

1. 1

   Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.

2. 2

   Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.

3. 3

   Slowly add evaporated milk and reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.

4. 4

   Stir in cooked spinach and serve immediately.