Thaw spinach in frig for 24 hours. Squeeze as much excess
water as possible out of spinach.
Heat milk & spices in 4-qt saucepan on medium heat to just
below a boil (190 degrees) Then reduce heat & simmer
Finely chop onion & saute in 1 tablesopoon butter on medium
heat for 5-8 mintues. 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 3-4
minutes to make roux. Add roux to milk in saucepan & mix well.
Continue to cook until sauce thickens.
Cut Velveeta, cheddar & Jack cheese into small cubes & add to
saucepan. Continue to mix until all the cheese is completely
melted & 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 11 x 9 x 2" or large casserole & top
with grated Monterey Jack cheese. Bake at 350F for 12-15
minutes, until hot & bubbly.
