October 29, 2014
My grandsons love mac and cheese. Whenever, I am taking care of them, they always request mac and cheese for lunch. This recipe was adapted from one on the back of a package of Kraft grated cheddar cheese. I like homemade mac and cheese rather than the box mixes which have added artificial flavor and color. Like Grandma Word always said, "Made from scratch is best." Judging by the way Caleb and Owen devour this, I think she was right on this one.
Ingredients
3 cups elbow pasta
6 ounces fresh spinach, washed and cut into bite-size pieces
4 slices bacon, chopped
2 Tablespoons flour
2 cups milk
2 cups shredded sharp cheddar cheese
1/4 cup shredded Parmesan cheese
Instructions
Heat oven to 350F.
Cook pasta according to package instructions. Add spinach during final few minutes of cooking.
Fry bacon in saucepan until crisp. Remove with slotted spoon, reserving drippings. Add flour to drippings in pan. Cook and stir one minute. Add milk gradually. Bring to boil, stirring constantly until thickened.
Add 1 cup cheddar cheese and Parmesan cheese to milk mixture. Stir until cheese is melted. Add pasta mixture and bacon. Stir until combined.
Spray a casserole dish with cooking spray. Transfer mac and cheese mixture to the casserole. Top with remaining cheddar cheese. Bake 20 minutes.
Makes 6 servings, about 1 cup each.