Mac 'n' Cheese
A fancified version of mac 'n' cheese with spinach and bacon
- 12 oz of pasta, shape of your choice
- 1/4 cup of some type of fat (see flavorings)
- 1/4 cup flour
- 2 cups milk
- 16 oz of block cheese, grated (cheddar, jack, gruyere, and gouda are good choices)
- 1/2 lb of bacon (the fat will be reserved as needed for the chemistry)
- 1 tsp salt (or to taste)
- 1 tsp dry mustard powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp ground cayenne pepper
- 1 cup loosely packed fresh spinach
Cook the pasta according to the package directions.
Cut the bacon into 1/2-inch pieces and put in a saucepan over medium heat. Cook until brown and remove to drain on paper towels. Save 1/4 cup of the bacon fat.
Add flour and stir until combined with the fat. Allow to cook for a minute or two over medium heat.
Add milk while stirring, slowly at first, then you can go quicker as more of the milk is added. Bring to a boil.
Turn off the heat and add cheese, a handful at a time until it's all melted and incorporated.
Add mustard powder, garlic powder, onion powder, ground cayenne, salt, spinach, and bacon.
Add pasta and combine with the cheese sauce.