Bacon, Spinach and Mushroom Macaroni and Cheese Recipe
Bacon, Spinach and Mushroom Macaroni and Cheese
by
Ingredients (9x13 pan)
- 2 1/2 cups elbow macaroni, cooked according to package directions
- 6 tablespoons butter
- 1/3 cup onion
- 1/2 teaspoon paprika
- 2 tablespoons flour
- 3 1/2 cups milk
- 8 ounces velveeta, cubed
- 1 1/2 cups shredded swiss cheese
- 8 ounces white mushrooms, sliced
- 2 cups fresh baby spinach
- 8 ounces bacon, pre-cooked and chopped into bite sized pieces
- salt and pepper, as desired
Instructions
Melt the butter in a medium saucepan over medium heat. Add the onion and paprika and saute for 5 minutes. Add the flour, stir and cook for 1 minute. Add the milk, velveeta and swiss cheese. Heat until the cheese is completely melted, stirring often. Season with salt and pepper.
Meanwhile saute the mushrooms, baby spinach and cooked bacon in a skillet over medium heat for 5-7 minutes until spinach is wilted. There should be enough grease released from the bacon to saute.
Preheat the oven to 350 degrees. Grease a 9x13 baking dish. Pour the cooked macaroni in the baking dish, adding the bacon, mushroom and spinach mixture on top of that, then pouring the cheese sauce over the top. Bake for 35-45 minutes or until the top starts browning.
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