Spinach and Bacon Mac 'n Cheese! (I've gotta try this one & soon!)

Spinach and Bacon Mac 'n Cheese
(Betty Crocker® Kitchens)

Gail's Notes:  Now this is something I know both my husband and my grandkids will LOVE so I'm posting it on my blog so I have it to refer to the next time I want to try a new and different recipe that has a taste of "comfort food", which is most likely what this recipe does.  The only thing I'll probably do to make this truly "my" recipe is add thinly sliced crimini mushrooms (sauteed in olive oil).


Macaroni and cheese goes upscale, featuring bow-tie pasta, bacon and spinach. This delicious dish can serve six in just 25 minutes.

3 cups uncooked bow-tie (farfalle) pasta (8 oz)
1/2 lb sliced bacon, coarsely chopped
2 tablespoons butter
1 small clove garlic, finely chopped
1/4 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded sharp Cheddar cheese (8 oz)
1 bag (6 oz) fresh baby spinach leaves, coarsely chopped


In 5-quart Dutch oven, cook and drain pasta as directed on package. Return to Dutch oven; cover to keep warm.

Meanwhile, in 10-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; remove to paper towels. Reserve 2 tablespoons drippings.

In 3-quart saucepan, heat butter and reserved bacon drippings over medium heat until butter is melted. Add garlic; cook 30 seconds or until fragrant. Stir in flour, salt and pepper with whisk until smooth. Stir in milk; heat to boiling. Stir in cheese until melted and sauce is smooth.

Pour cheese sauce over pasta; stir until coated. Stir in spinach. Reserve 1/4 cup of the bacon; stir remaining bacon into pasta mixture. Divide pasta mixture among 6 serving bowls; garnish with reserved bacon.  Makes 6 servings.

Notes from Betty Crocker website:  If desired, drain all of the bacon drippings and increase the butter by 2 tablespoons. Or substitute 1/4 cup canola or olive oil for the butter and drippings.  

To easily chop baby spinach, place spinach in a deep bowl or glass measuring cup and randomly snip with kitchen scissors until coarsely chopped.

For extra flavor, stir in 1/3 cup sliced green onion tops with the spinach.