Ingredients
- 3 cups uncooked bow-tie pasta (8 oz)
- 1/2 lb sliced bacon, coarsely chopped
- 2 Tbsp butter
- 1 small clove garlic, finely chopped
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups milk
- 2 cups shredded cheddar cheese (8 oz)
- 1 bag (6 oz) fresh baby spinach leaves, coarsely chopped
Preparation
Step 1
1) In 5-quart Dutch oven, cook and drain pasta as directed on package. Return to Dutch oven; cover to keep warm.
2) Meanwhile, in 10-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; remove to paper towels. Drain, reserving 2 Tbsp drippings.
3) In 3-quart saucepan, heat butter and reserved bacon drippings over medium heat until butter is melted. Add garlic; cook 30 seconds or until fragrant. Stir in flour, salt and pepper with whisk until smooth. Stir in milk; heat to boiling. Stir in cheese until melted and sauce is smooth.
4) Pour cheese sauce over pasta; stir until coated. Stir in spinach. Reserve 1/4 cup of the bacon; stir remaining bacon into pasta mixture.
5) Divide pasta mixture among 6 serving bowls; garnish with reserved bacon.