Macaroni and cheese goes upscale, featuring bow-tie pasta, bacon and spinach. This delicious dish can serve six in just 25 minutes.
Spinach and Bacon Mac and Cheese
- Prep Time 25 min
- Total 25 min
- Servings 6
- Ingredients 10
Ingredients
- 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
Make With
Gold Medal Flour
Instructions
-
Step1In 5-quart Dutch oven, cook and drain pasta as directed on package. Return to Dutch oven; cover to keep warm.
-
Step2Meanwhile, 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.
-
Step3In 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.
-
Step4Pour 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.
Nutrition
470
Calories
24g
Total Fat
23g
Protein
42g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 Cup)
- Calories
- 470
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 23%
- Sodium
- 810mg
- 34%
- Potassium
- 430mg
- 12%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 2g
- 11%
- Sugars
- 5g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 6%
- 6%
- Calcium
- 35%
- 35%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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