Spinach Bacon Mac N Cheese Recipes

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

Steps:

• 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.

Steps:

• Prepare Dinner as directed on package.
• Stir in spinach and pepper; cook and stir 2 min. or just until spinach is wilted.
• Stir in bacon.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
• Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
• Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

Steps:

• 1. PREPARE DINNER IN LARGE SAUCEPAN AS DIRECTED ON PACKAGE EXCEPT DO NOT TOP WITH BREAD CRUMBS.
• 2. STIR IN SPINACH AND PEPPER; COOK AND STIR 2 MINUTES OR JUST UNTIL SPINACH IS WILTED.
• 3. STIR IN BACON. SPRINKLE WITH CRUMB MIXTURE.

Steps:

• Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
• Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
• Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
• Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.

Steps:

• In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.
• Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.

Steps:

• Preheat the oven to 425.
• In medium sized pot, over medium heat, melt butter.
• Add the flour and cook for 3 minutes.
• Pour in the hot milk and cook until thickened.
• Add the spinach, cheese, seasonings, horseradish and mustard.
• Mix well.
• Combine with the cooked pasta.
• Place in a greased cassarole dish.
• Bake in oven for 15 minutes or until bubbling.

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened.
• Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will be diluted later.
• Drain the pasta, reserving the cooking water, then stir the paste into the sauce. Add the spinach and 1-11/2 ladlefuls of the water to make a spoonable sauce, then stir over the heat until the spinach has wilted. Stir in most of the cheese and taste for seasoning.
• Heat the grill. Tip the pasta mixture into a casserole dish, arrange the tomatoes over the top and scatter over the remaining cheese. Grill for 5-10 mins or until bubbling and golden.

Steps:

• 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.