Rich, savory comfort food with a little bit of bite. Think classic baked mac and cheese, but noticeably bolder and more savory.
Ingredients
- ▢ — 3 cups medium shell macaroni, uncooked
- ▢ — 1 pkg.(6 oz.) fresh baby spinach leaves
- ▢ — 4 slices bacon, chopped
- ▢ — 2 Tbsp. flour
- ▢ — 2 cups milk
- ▢ — 2 cups Finely shredded sharp cheddar cheese
- ▢ — ¼ cup grated Parmesan cheese
Instructions
- ▢ — Heat oven to 350 degrees.
- ▢ — Cook macaroni as directed on pkg., adding spinach for the last minute.
- ▢ — Cook bacon in large saucepan.
- ▢ — Remove bacon; save drippings in pan.
- ▢ — Add flour to drippings; cook and stir until bubbly.
- ▢ — Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
- ▢ — Stir in 1 cup Cheddar and Parmesan; cook and stir until melted.
- ▢ — Add bacon and macaroni mixture; Mix well.
- ▢ — Spoon into a 1 ½ qt. casserole dish.
- ▢ — Top with remaining cheddar.
- ▢ — Bake 20 minutes.
