Description

Craving a rich, cheesy comfort dish that’s impressive enough for guests? What if you could whip up a luxurious macaroni and cheese with bacon, spinach, and a crispy breadcrumb-parmesan topping in just 60 minutes? Company-Worthy Mac and Cheese is your answer—a 4.7-star-rated dish from 27 reviews, perfect for family dinners, potlucks, or special occasions

Ingredients

Here’s the lineup for 8 servings. Each ingredient plays a key role, with swaps for flexibility.

Bacon (12 slices, uncooked): Adds smoky, savory flavor (optional). Sub: Turkey bacon, pancetta, or omit for vegetarian.
Garlic (1 teaspoon, minced): Enhances spinach flavor. Sub: 1/4 teaspoon garlic powder.
Fresh spinach (3 cups, 90g, optional): Adds color and nutrition. Sub: Kale or omit.
Elbow pasta (1 lb, dry): Classic shape for creamy sauce. Sub: Gluten-free pasta, shells, or penne.
Unsalted butter (1/2 cup, 113g, divided): Creates rich sauce and coats pasta. Sub: Olive oil or vegan butter.
All-purpose flour (1/4 cup, 31g): Thickens the sauce. Sub: Gluten-free flour or 2 tablespoons cornstarch.
Whole milk (3 cups, 720ml): Forms creamy base. Sub: Plant-based milk or 2% milk.
Half-and-half (1 cup, 240ml): Adds richness. Sub: More whole milk or heavy cream.
Salt (1/2 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
Ground mustard (1/2 teaspoon): Adds tangy depth. Sub: Dijon mustard or omit.
Shredded cheese (5 cups, 560g: 3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda): Creates melty, bold flavor. Sub: All cheddar, mozzarella, or vegan cheese.
Breadcrumbs (1/2 cup, 45g, optional, like Panko): Adds crunchy topping. Sub: Gluten-free breadcrumbs or crushed crackers.
Shredded parmesan (1/2 cup, 40g, optional): Enhances crispy topping. Sub: Pecorino or vegan parmesan.
Optional garnish: Fresh parsley for freshness. Sub: Chives or green onions.

These ingredients are pantry-friendly and versatile, creating a wholesome, indulgent dish.

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Instructions

Ready to start? You’ll need a large pot, saucepan, and optional 9×13-inch baking dish. These steps are simple, with tips for success.

Cook the bacon: Cook 12 bacon slices in a large skillet over medium heat until browned (about 5-7 minutes per side). Transfer to a paper towel-lined plate, cool, and chop into small pieces (about 3/4 cup). Tip: Save some bacon for garnish; use a non-stick skillet for easier cleanup.
Sauté the spinach (optional): In the same skillet with a bit of bacon grease (or 1 teaspoon oil if skipping bacon), sauté 1 teaspoon minced garlic and 3 cups spinach over medium heat for 2-3 minutes until wilted. Set aside. Tip: Drain excess liquid from spinach to avoid watery sauce.
Cook the pasta: Cook 1 lb elbow pasta in a large pot of boiling water until al dente (1 minute less than package instructions, about 6-7 minutes). Drain and transfer to a large bowl. Stir in 2 tablespoons butter to coat. Set aside. Tip: Don’t overcook pasta; it will soften more in the sauce.
Make the cheese sauce: In a large saucepan over medium heat, melt 6 tablespoons butter. Whisk in 1/4 cup flour and cook for 1 minute to form a thick paste. Slowly whisk in 3 cups milk, 1 cup half-and-half, 1/2 teaspoon salt, and 1/2 teaspoon ground mustard. Bring to a simmer, whisking occasionally, for 3-5 minutes until slightly thickened. Whisk in 5 cups shredded cheese (3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda) until smooth. Remove from heat. Tip: Add milk slowly and whisk constantly to avoid lumps.
Combine: Pour the cheese sauce over the buttered pasta. Stir in chopped bacon and sautéed spinach (if using). Serve immediately with parsley garnish or proceed to bake. Tip: Mix gently to keep pasta intact.
Bake (optional): Preheat oven to 400°F (204°C). Spread mac and cheese into a greased 9×13-inch baking dish. Top with 1/2 cup breadcrumbs and 1/2 cup shredded parmesan. Cover with foil and bake for 10 minutes. Remove foil and bake 10 more minutes until topping is golden. Tip: Ensure breadcrumbs are even for uniform browning.
Serve: Let cool for 10 minutes, then garnish with optional parsley. Serve warm. Tip: Cooling helps the sauce set for easier serving.