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Wednesday, January 18, 2017

Bacon, Spinach and Mushroom Mac & Cheese

What you need:
2 1/2 cups elbow macaroni, cooked according to package directions
6 tablespoons butter
1/3 cup onion
1/2 teaspoon paprika
2 tablespoons flour
3 1/2 cups milk
8 ounces velveeta, cubed
1 1/2 cups shredded swiss cheese
8 ounces white mushrooms, sliced
2 cups fresh baby spinach
8 ounces bacon, pre-cooked and chopped into bite sized pieces
salt and pepper, as desired

Melt the butter in a medium saucepan over medium heat. Add the onion and paprika and saute for 5 minutes. Add the flour, stir and cook for 1 minute. Add the milk, velveeta and swiss cheese. Heat until the cheese is completely melted, stirring often. Season with salt and pepper.

Meanwhile saute the mushrooms, baby spinach and cooked bacon in a skillet over medium heat for 5-7 minutes until spinach is wilted. There should be enough grease released from the bacon to saute.

Preheat the oven to 350 degrees. Grease a 9x13 baking dish. Pour the cooked macaroni in the baking dish, adding the bacon, mushroom and spinach mixture on top of that, then pouring the cheese sauce over the top. Bake for 35-45 minutes or until the top starts browning.

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