Cheesy spinach orzo

It's 95 degrees here and for some reason, I get the idea it would be *nice* to have baked mac and cheese for dinner. My mother gave me this really nice block of aged sharp provolone. She deemed it "too stinky" for her crew to eat.

But then I had no full sized pasta, just spaghetti or orzo. So I made orzo. A LOT of orzo.

Ingredients:

- about eight ounces aged extra sharp provolone

- about three ounces Monterey Jack

- about two ounces cheddar

- about 4 ounces grated Parmesan 

- 3 cups coconut milk

- 2 tablespoons flour

- 3 tablespoons butter

- 3/4 teaspoon fresh ground four color peppercorns

- 1 teaspoon garlic pepper

- 1 block frozen spinach, thawed and drained

Preheat oven to 375.

Prepare pasta as desired. Set aside.

Melt butter in pan, slowly mix in flour. When bubbly, slowly mix in coconut milk so flour-butter roux blends in nicely.

Add desired seasonings. 

When bubbly, add all cheese but Parmesan, in tiny chunks. Remove from heat. Stir. When melted, add spinach.

Mix sauce and pasta in oven safe dish. Top with Parmesan. Bake, covered, for 30 minutes.