Three-Cheese Bacon Mac and Cheese

Ingredients

Tick the ingredients as you go

• 12 slices uncooked bacon
• 1 tsp minced garlic
• 3 cups fresh spinach, 90g; optional
• 1 pound dry elbow pasta
• 1/2 cup unsalted butter, 8 Tbsp; 113g, divided
• 1/4 cup all-purpose flour, 31g
• 3 cups whole milk, 720ml
• 1 cup half-and-half, 240ml; or more whole milk
• 1/2 tsp salt
• 1/2 tsp ground mustard
• 5 cups shredded cheese, 560g: 3 cups sharp white cheddar, 1 cup regular sharp cheddar, 1 cup gouda
• 1/2 cup breadcrumbs, such as panko, 45g; optional
• 1/2 cup shredded Parmesan, 40g; optional
• chopped fresh parsley, optional

Instructions

1. 1

   Cook the bacon until crisp and chop it into small pieces (you'll have about 3/4 cup).

2. 2

   If using spinach, sauté it with the garlic (see notes).

3. 3

   Boil the pasta for about 1 minute less than the package says, so it's al dente. Drain, toss it in a large bowl with 2 Tbsp of the butter, and set aside.

4. 4

   Melt the remaining 6 Tbsp butter in a large saucepan over medium heat. Whisk in the flour to make a thick paste and let it cook for 1 minute. Slowly whisk in the milk, half-and-half, salt, and mustard. Bring to a simmer, then whisk in the cheese until melted and smooth. Take the pan off the heat.

   
6. 5

   Pour the cheese sauce over the pasta and stir in the bacon and spinach. Serve now with a sprinkle of parsley, or go on to bake it.

   
7. 6

   To bake, heat the oven to 400°F (204°C). Spread the mac and cheese in a greased 9x13-inch baking dish and top with the breadcrumbs and Parmesan. Cover with foil and bake for 10 minutes, then uncover and bake 10 minutes more.

   
8. 7

   Let it cool for 10 minutes, garnish with parsley if you like, and serve.