Author Notes
This is deliciously rich and decadent! I love mac & cheese and wanted to make it a bit more interesting by adding some spinach, and anything is better with the addition of bacon. You can substitute the spinach for any of your favorite veggies. —ADRIENE
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Ingredients
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2
bags baby spinach
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1
package bacon
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2
yellow onions (small dice)
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3
garlic cloves (minced)
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1/2 teaspoon
chili flakes
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4 cups
shredded cheddar cheese
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1 cup
shredded asiago
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3 cups
half & half
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4 cups
milk
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1 cup
bread crumbs
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2 tablespoons
butter
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2 tablespoons
flour
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2 tablespoons
olive oil
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1 1/2 pounds
pasta (cooked)
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salt & pepper
Directions
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Cut bacon in small pieces. Saute in a pan until crispy. Strain out bacon from the grease and set aside. Reserve the bacon grease. Pre-heat oven to 350 degrees.
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Caramelize the diced onions in some of the reserved bacon grease until golden brown. Add the minced garlic and cook for a few minutes, season with salt and pepper. Then set aside.
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Saute the spinach in batches in reserved bacon grease, season with salt and pepper and set aside.
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Add the butter and flour in a large sauce pot and stir together until it is combined to a paste in a golden brown color. Do not walk away during this process, it can burn very easily.
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Slowly add the milk into the pot while whisking into the flour and butter. Now add the half & half and chili flakes. Bring to a simmer and be careful to not scorch the bottom of the pan.
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Add in the cheese and whisk until smooth. Add the spinach, bacon and onions. Adjust seasoning with salt and pepper.
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Toss the cooked pasta with the sauce and put in a baking dish. Toss the bread crumbs with the olive oil, salt and pepper. Sprinkle the crumbs over the top of the mac & cheese. Bake in the oven for 20-25 minutes or until the crumbs are golden brown.
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