In our house we taught all of our children how to cook and bake. Feeling that some day it would come in handy for them. Not to mention, that one day a week we wouldn't have to cook a meal. Our 12 year old daughter, Autumn is the only one left at home, and is ecstatic to begin preparing her own meals from start to finsh. She gets to plan what meal she would like to create, and from there she makes the shopping list, and finally she gets to cook the whole meal by herself. Of course I am always on hand for any questions or assistance, but we really try to foster her self-sufficiency in the kitchen. While watching a cooking show (Rachel Ray) she had gotten inspired to create this wonderfully nutritious dish we call "Autumn's Gluten Free Mac and Cheese Bake with Spinach and Broccoli Surprise".
After having tasted this recipe by my daughter I would have to say that it is by far my absolute favorite mac and cheese recipe ever. It is very light and yet chocked full of flavor and vitamins from the vegetables added. Did I mention, I did not have to cook this incredible dish?! While it is hard to watch our children grow up, it is ever so nice to see them being able to take care of themselves if they need to. Awesome job Autumn!!!
Autumn's Mac and Cheese Bake with Spinach and Broccoli Surprise
1 bunch spinach, washed, dried and chopped
salt and pepper to taste
1 lb.of your favorite gluten-free pasta (she used Tinkyada's Fusilli)
1 bunch broccoli, chopped
3 tbsp. butter
3 tbsp. featherlight flour (all purpose flour)
2 1/2 cups whole milk, warmed
nutmag, freshly grated to taste
1 cup provolone, grated
1 cup Asiago, grated
1 cup Parmigianno-Reggianp, grated
Par-cook washed and chopped spinach for about 3 minutes. Place in ice bath to stop further cooking and to lock in the greeness. Drain well, and squeeze spinach free of liquid. Do the same to the broccoli par-cook for three minutes, shock in ice bath, and drain. When both vegetables are completed then place a large pot of water on the stove to boil. Add your pasta and cook until al dente.
Take a saucepan and place on the stove at medium heat and add the butter. When the butter has melted, whisk in the flour and cook for about 1 minute. Add the warmed milk and whisk to combine. Cook the sauce for about 5 minutes or until it thickens. Season with salt, pepper, and nutmeg to taste. When the pasta ia almost ready, add the provolone, and Asiago cheese to the sauce. If the sauce is too thick you can add a bit of the reserved pasta water to help thin it out.
Heat the broiler or the oven to high.
In a large prepared casserole pan, combine the pasta, spinach, broccoli and sauce. Top with Parmesan chesse and brown under the broiler or in a hot oven for a couple of minutes. Remove from the oven and serve.
A quiche is a custard in a tart shell according to the Fannie Farmer Cookbook. Learning to make quiches is a very useful addition to your cooking knowledge because you can use so many different things in the custard filling to vary it. Follow the recipe and improvise with your fillings as you please. 
Preheat the oven to 425 degrees. layer the ham on the bottom of the pre-cooked pie shell. Combine the eggs, cream, salt, pepper, and nutmeg in a bowl and beat to mix thoroughly. Layer the spniach over the ham. Sprinkle the cheese over the spinach. Pour the custard mixture over all. Bake for 15 minutes at 425 degrees; then lower the heat to 350 degrees and bake for 30 minutes more, or until a knife inserted in the center comes out clean. Serve in wedges hot or cold.
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