Freshen up your go-to macaroni recipe with this Lemony Spinach and Bacon Mac and Cheese flavor upgrade.
Lemony Spinach and Bacon Mac and Cheese
Makes about 4 servings
Ingredients
- 2 quarts water
- 2½ teaspoons kosher salt, divided
- 8 ounces cavatappi pasta
- 4 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- ¼ teaspoon ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¾ cup grated fresh Parmesan cheese, divided
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh dill
- Garnish: lemon zest, ground black pepper, fresh dill
Instructions
- In a medium Dutch oven, bring 2 quarts water and 1½ teaspoons salt to a boil over high heat. Stir in pasta. Cook, stirring occasionally, until almost tender, about 8 minutes. Drain.
- In same Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon; let drain on paper towels. Reserve 1 tablespoon bacon drippings in pot.
- Add butter; cook until butter melts. Add garlic; stir until lightly browned, about 1 minute. Whisk in flour; stir for 1 minute. Slowly whisk in milk, pepper, and remaining 1 teaspoon salt; bring to a gentle boil over medium-high heat, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, until slightly thickened, about 2 minutes.
- Stir in lemon zest and juice. Remove from heat. Add ½ cup cheese, stirring until cheese melts. Stir in pasta, spinach, and dill. Sprinkle with bacon and remaining ¼ cup cheese. Garnish with lemon zest, pepper, and dill, if desired.
