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Mac 'n' Cheese

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A fancified version of mac 'n' cheese with spinach and bacon

Chemistry

• 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)

Flavorings

• 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

Procedure

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.