5 (10-ounce) packages frozen chopped spinach

4 ½  cups milk

1 teaspoon dry mustard

1 teaspoon granulated garlic

1 3/4 teaspoons crushed (dried) red pepper

1/2 medium yellow onion

1 tablespoon butter

5 tablespoons melted butter

6 tablespoons all-purpose flour

8 ounces VeIveeta cheese

8 ounces Cheddar cheese

4 ounces Monterey Jack cheese

1 1/2 cups grated Monterey Jack cheese (for topping)

Thaw spinach in the refrigerator for 24 hours. Squeeze as much excess water as possible out of the spinach.  

Heat milk and spices in 4-quart saucepan on medium heat to just below a boil  (190 degrees). Reduce heat and simmer.

Finely chop onion and saute it in 1 tablespoon butter. on medium heat for 5 to 8 minutes. Add to saucepan. Combine the 5 tablespoons melted butter with the flour in a small saute pan. (This is the first step of making a roux, which will thicken the sauce,.) Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk in saucepan and mix well. Continue to cook until the sauce thickens. 

Cut the Velveeta, Cheddar and Jack cheese into small cubes arid add to saucepan. Continue to mix until all the cheese is completely melted and blended into the sauce. Be care­ful not to burn the sauce while the cheese is melting. Remove from heat. Allow to cool for 15 minutes.

Add drained spinach to cheese sauce; mix until completely blended. Spoon into a ll-by-9-by­2-inch or large casserole and top with grated Monterey Jack cheese. Bake at 350 degrees for 12 to 15 minutes, until hot and bubbly. 

Yield: 12 servings