Ingredients

The following ingredients have 8 Servings
  • 3 cups uncooked macaroni pasta
  • 6 ounces baby spinach
  • 6 slices bacon, chopped
  • 2 tablespoons flour
  • 3 cups milk
  • 1/4 cup Parmesan cheese, grated
  • 2 cups sharp cheddar cheese, shredded
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg, freshly-grated
  • salt and pepper to taste

Instruction

  • In a large pot over medium heat, bring about 4 quarts water to a boil. Add pasta and cook for about 1 to 2 minutes less than package directions.
  • Add spinach at the last 30 seconds of cooking. Drain noodles and spinach. 
  • While the pasta is cooking, heat a saucepan over medium heat. Add bacon and cook, stirring regularly, until crisp. With a slotted spoon, remove from pan.
  • Add flour to the bacon drippings and cook, stirring regularly, for about 1 to 2  minutes or until bubbly. 
  • Gradually add milk, whisking vigorously to prevent lumps. Bring to a simmer, whisking constantly, for about 3 to 5 minutes or until thickened.
  • Add Parmesan cheese, 1 cup of the cheddar cheese. Continue to cook, whisking constantly. for about 2 to 3 minutes or until melted.
  • Add cayenne pepper and nutmeg. Season with salt and pepper to taste. Remove from heat.
  • Add pasta-spinach mixture and 2/3 of the bacon to the cheese sauce and stir gently to combine.
  • Lightly grease a casserole with cooking spray. Spoon pasta mixture into casserole. Top with the remaining 1/3 of the bacon and the remaining 1 cup cheddar cheese. 
  • Bake in a 350 F oven for about 15 to 20 minutes or until heated through and cheese is melted. 
  • Remove from oven and allow to rest for about 5 minutes before serving.