Spinach Bacon Pumpkin Mac And Cheese Recipes

SPINACH BACON PUMPKIN MAC AND CHEESE

Steps:

• Preheat your oven to 350 degrees Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter.
• Boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and place in a large bowl.
• Cook your bacon: Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and transfer to the large bowl with the noodles
• Drain the grease from the bacon pan, then place the same pan over low heat and cook your spinach: add spinach to pan and cook until spinach wilts, the spinach will absorb any of the small amount of grease remaining on the bottom of the pan. Remove from heat and transfer to the large bowl with the noodles and bacon.
• In the same pan, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
• Once the sauce has thickened up a bit, turn off the heat and stir in garlic powder, parmesan and cheddar cheese. salt and LOTS of freshly ground black pepper. Finally stir in the pumpkin puree.
• Add the pumpkin cheese sauce to the bowl with the pasta, bacon and spinach. Season again with salt and pepper, to taste. Stir well to combine, then pour mixture into your prepared baking pan and spread out. Top with remaining ½ cup shredded sharp cheddar cheese if you like extra cheesiness!
• In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.

SPINACH AND BACON MAC AND CHEESE

Steps:

• In 5-quart Dutch oven, cook and drain pasta as directed on package. Return to Dutch oven; cover to keep warm.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; remove to paper towels. Reserve 2 tablespoons drippings.
• In 3-quart saucepan, heat butter and reserved bacon drippings over medium heat until butter is melted. Add garlic; cook 30 seconds or until fragrant. Stir in flour, salt and pepper with whisk until smooth. Stir in milk; heat to boiling. Stir in cheese until melted and sauce is smooth.
• Pour cheese sauce over pasta; stir until coated. Stir in spinach. Reserve 1/4 cup of the bacon; stir remaining bacon into pasta mixture. Divide pasta mixture among 6 serving bowls; garnish with reserved bacon.

SPINACH-BACON MAC & CHEESE RECIPE

Steps:

• Heat oven to 350°F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan, reserving drippings in pan. Add flour to drippings; cook and stir 1 min. or until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
• Add 1 cup cheddar and Parmesan to saucepan; cook and stir 2 to 3 min. or until melted. Add pasta mixture and bacon; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar. Bake 20 min. or until heated through.

BACON-BROCCOLI MAC AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Meanwhile, cook broccoli as directed on package.
• In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings. Cook shallots in bacon drippings over medium heat, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens.
• Remove from heat. Add 2 cups of the Cheddar cheese and the Gouda cheese; stir until melted. Stir in cooked macaroni and broccoli and crumbled bacon. Spoon mixture into baking dish. Sprinkle with crushed crackers and remaining 1 cup Cheddar cheese.
• Bake uncovered 15 minutes or until bubbly and cheese is melted.