Description
This Company-Worthy Mac and Cheese recipe is a creamy, cheesy classic with a smoky bacon twist and optional sautéed spinach for extra flavor and nutrition. Featuring a rich homemade cheese sauce made from sharp white cheddar, regular cheddar, and gouda, it’s perfect for family dinners or entertaining guests. The dish can be served immediately or baked to golden perfection with a crispy breadcrumb and parmesan topping.
Ingredients
Protein and Vegetables
- 12 slices uncooked bacon
- 1 teaspoon minced garlic
- 3 cups (90g) fresh spinach (optional; see note)
Pasta
- 1 pound dry elbow pasta
Cheese Sauce
- 1/2 cup (8 Tbsp; 113g) unsalted butter, divided
- 1/4 cup (31g) all-purpose flour
- 3 cups (720ml) whole milk
- 1 cup (240ml) half-and-half (or more whole milk)
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 5 cups (560g) shredded cheese (3 cups sharp white cheddar, 1 cup regular sharp cheddar, and 1 cup gouda)
Topping (Optional)
- 1/2 cup (45g) breadcrumbs, such as Panko
- 1/2 cup (40g) shredded parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Cook the Bacon: Cook bacon according to package directions until crispy. Drain on paper towels and chop into small pieces. You should have about 3/4 cup of chopped bacon.
- Sauté Spinach with Garlic (Optional): In a skillet, sauté the minced garlic briefly, then add the fresh spinach and cook until just wilted. Set aside. This step can be skipped if you prefer no spinach.
- Cook Pasta: Boil the elbow pasta until al dente, about 1 minute less than package instructions suggest. Drain the pasta and return it to a large bowl. Stir in 2 tablespoons of butter to coat the pasta and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt the remaining 6 tablespoons of butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux. Gradually whisk in the whole milk, half-and-half, salt, and ground mustard, bringing the mixture to a simmer. Remove from heat and whisk in the shredded cheeses until melted and smooth.
- Combine Pasta, Bacon, and Spinach: Pour the cheese sauce over the buttered pasta. Stir in the chopped bacon and sautéed spinach until evenly distributed.
- Serve or Prepare for Baking: You can serve the macaroni and cheese immediately garnished with fresh parsley, or proceed to bake for a crispy topping.
- Preheat Oven: Preheat your oven to 400°F (204°C). Grease a 9×13 inch baking dish.
- Assemble for Baking: Spread the macaroni and cheese mixture evenly in the prepared baking dish. Sprinkle the top with breadcrumbs and shredded parmesan cheese. Cover the dish with aluminum foil.
- Bake: Bake covered for 10 minutes, then remove the foil and bake uncovered for an additional 10 minutes until the topping is golden and crisp.
- Cool and Garnish: Remove from oven and let cool for 10 minutes. Garnish with chopped fresh parsley, if desired, before serving. Leftovers can be refrigerated and reheated in the microwave to restore sauce consistency.
Notes
- Spinach is optional but adds a nutritious and tasty green element to the dish.
- Use sharp cheeses for the best flavor blend.
- Be sure not to overcook the pasta; draining when al dente allows it to finish cooking during baking without becoming mushy.
- Warming leftovers in the microwave will loosen the thickened sauce.
- Breadcrumbs add a crunchy topping but can be omitted for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
