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This isn’t your typical kids Mac & Cheese. We’re elevating this beloved dish to adult status by incorporating large shells, fresh spinach, and crispy bacon.
This gourmet twist on the classic comfort food still has all that rich cheesy goodness, but it also packs some extra nutrition and bacon, of course! It’s a savory and delicious way to keep mac & cheese on the table, even if you’re only serving adults. It’s perfect for a weeknight dinner or a special occasion.
Serve this with garlic butter pork chops and a side salad for a complete meal.
Helpful Tips
- Cook shells al dente: Large shells are ideal for holding the cheesy sauce and other ingredients. To ensure they don’t become mushy, cook the shells al dente. This way, they’ll retain their shape and texture even after baking.
- Crisp the bacon well: Cook the bacon until it’s nice and crispy. It has to be ground up to put on top of the dish like breadcrumbs, so it needs to be very crisp.
- Don’t like spinach? Try another veggie like broccoli or kale. There are many different ways you can dress up these shells and cheese. Get creative.
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Elevated Mac & Cheese with Spinach & Bacon
Ingredients
- 6 ounces (170 g) large shells pasta about 16
- 3 slices bacon
- 1 shallot minced
- 1 clove garlic minced
- 1/4 teaspoon (2 g) salt
- 1/4 teaspoon (1 g) ground black pepper
- 1 tablespoon (14 g) butter
- 1 tablespoon (8 g) all-purpose flour
- 1 cups (237 ml) whole milk heated
- 2 teaspoons (10 ml) Dijon mustard
- 1 1/2 cups (170 g) cheddar cheese shredded from a block (medium and aged)
- 1 cup (30 g) baby spinach
- Chives for garnish
Instructions
- Add the pasta to a large pot of boiling, salted water. Stir well and cook for a minute less than the package instructs. When done, drain and set aside.
- Meanwhile, cook the bacon until very crispy in a pan. Remove the bacon from the pan. Once cooled, add the bacon to a food processor. Pulse until small crumbs form.
- Add the shallots to the pan and sweat over medium low heat for 4 minutes. Add the garlic, salt and pepper, and cook for just 1 more minute.
- Add the butter and let it melt. Whisk in the flour. Cook for about 30 seconds.
- Slowly pour in the heated milk in a few additions, whisking constantly to incorporate.
- Whisk in the Dijon mustard.
- Bring the mixture to a simmer, reduce the heat to low, and cook for about 6 minutes until slightly thickened, stirring often. Stir in the cheddar until smooth. Turn the heat to low. Add the spinach and let it wilt.
- Add the pasta to the sauce. Stir well to combine. Taste and adjust for seasoning.
- Serve the mac and cheese with a sprinkle of bacon breadcrumbs and chives on top.
Video
Notes
- Large shells are ideal for holding the cheesy sauce and other ingredients. To ensure they don’t become mushy, cook the shells al dente. This way, they’ll retain their shape and texture even after baking.
- Cook the bacon until it’s nice and crispy. It has to be ground up to put on top of the dish like breadcrumbs, so it needs to be very crisp.
- Don’t like spinach? Try another veggie like broccoli or kale. There are many different ways you can dress up these shells and cheese. Get creative.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
