Description
Creamy cheese sauce infused with the smoky flavor of bacon creates a comforting dish sure to be a hit with the whole family.
Ingredients
| US | Ingredient | Metric |
|---|---|---|
| 4 cups | medium pasta shells, uncooked | 400 g |
| 4 cups | fresh spinach leaves, coarsely chopped | 140 g |
| 5 - 6 pcs | sliced bacon | 142 g |
| 3 tablespoons | all-purpose flour | 24 g |
| 2 cups | milk | 480 mL |
| 2 1/2 cups | shredded sharp Cheddar cheese, divided | 250 g |
| 1/4 cup | shredded Parmesan cheese | 25 g |
| 1/4 cup | shredded Gruyère cheese | 25 g |
Directions
- Preheat oven to 350°F (180°C).
- Prepare pasta according to package directions adding the spinach in final minute before draining.
- While the pasta is cooking, add sliced bacon to pan and cook until crisp. Remove bacon, reserving the drippings in pan. Chop bacon and set aside.
- Over medium-low heat, add flour to bacon drippings, stirring until mixture bubbles. Gradually add milk and bring to a gentle boil, stirring constantly.
- Add 1-1/2 cups (150 g) of the Cheddar cheese along with the Parmesan and Gruyère cheese; stir constantly until melted.
- Add drained pasta, spinach and bacon to sauce; mix well.
- Place mixture into a 2 qt. (2 L) casserole dish and top with remaining 1 cup (100 g) of Cheddar cheese. Bake uncovered for 15-20 minutes or until heated through and cheese is fully melted.
