Bacon Mac and Cheese

I have long been on the quest to make the perfect homemade mac and cheese.  I've tried several different recipes and used lots of different combinations of cheeses and other ingredients.  They've all been quite good (if I say so myself!) but this one was the favorite in our house by far.  Even Matt, a self-proclaimed boxed mac and cheese lover said this was the best mac and cheese I ever made!

This recipe calls for fontina cheese and white cheddar, but you can definitely substitute any cheese you like or have on hand.  And of course, if you aren't a big fan of mushrooms you can omit those as well, even though we really liked the cooked mushrooms in this dinner.  And, if you are trying to be healthier, you can definitely use turkey bacon.

Bacon Mac and Cheese

12 ounces pasta (I used bowties)
5-6 ounces bacon, chopped
8 ounces baby bella mushrooms, slices
2 tablespoons unsalted butter
1/4 cup flour
2 cloves garlic, minced
2 1/2 cups milk
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper, to taste
Pinch cayenne pepper
4 ounces Fontina cheese, grated
4 ounces extra sharp white cheddar cheese, grated
3 cups baby spinach leaves, chopped

Preheat oven to 400 degrees.  Bring a large pot of water to a boil and cook the pasta according to directions, until just short of al dente.  Drain and set aside.

Meanwhile, cook the bacon in a large skillet over medium heat until crispy.  Transfer to a paper towel-lined plate.  Set aside 2-3 tablespoons of cooked bacon to use later as a topping for the baked mac and cheese.  Reserve 2 tablespoons of the bacon grease.  Return the pan to the heat and add the mushrooms.  Cook, stirring occasionally, until the mushrooms are cooked through and most of the liquid has evaporated, about 5-7 minutes.  Remove from the heat. 

To make the cheese sauce, add the reserved bacon grease to a medium saucepan with the butter. (If there was not enough bacon grease to make 2 tablespoons, replace the missing amount by adding an equal amount of butter.) Heat over medium-high heat until the butter is completely melted. Whisk in the flour and garlic and cook, stirring constantly, until the mixture is golden and fragrant but not burned, 1-2 minutes. Whisk in the milk. Cook the mixture, stirring frequently, until it begins to bubble and thicken. Whisk in the salt, red pepper flakes, pepper, and cayenne pepper. Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth. (If necessary, you can return the pan to low heat to melt the cheeses.) Return the drained pasta to the pot. Mix in the cooked bacon and mushrooms, the cheese sauce and the chopped spinach. Stir everything together gently until well combined. Spread the mixture into a lightly greased 2-quart casserole dish. Bake for 15-20 minutes or until the top is light golden and the cheese is bubbling. Serve warm and top with reserved cooked bacon pieces, if desired.

Source: Annie's Eats