5 10 oz. pkg. frozen spinach
4 1/2 c. milk
1 tsp. dry mustard
1/2 tsp. garlic powder
3/4 tsp. crushed red pepper
1/2 medium onion (chopped)
1 tbsp. butter
5 tbsp. melted butter
6 tbsp. flour
8 oz. velveeta cheese
8 oz. cheddar cheese
4 oz. monterey jack cheese
1 1/2 c. grated monterey jack cheese
salt

Get as much water as possible out of spinach. Set aside. Gradually heat milk in saucepan and add mustard, garlic and red pepper. Sauté onion in 1 tbsp. butter until onion is tender and clear. Add to milk mixture. Make a light brown roux with the melted butter and flour over medium heat. Stir constantly. Cut the cheese into cubes and add to roux. Stir until melted. Add milk mixture and stir until smooth. Cool for 10-15 minutes. Add spinach. Stir. Place in casserole dish and top with grated cheese. Salt to taste. Place in 350°F oven until bubbling and cheese is melted (about 20 minutes). Leftovers (if any) can be frozen or used for dip.