SPINACH AND BACON PASTA BAKE

By á-578

Ingredients

• 3 cups Shell macaroni, uncooked
• 6 cups loosely packed fresh baby spinach leaves
• 4 slices Bacon, cut into 1-inch pieces
• 1 small Onion, chopped
• 2 Tbsp. Flour
• 2 cups Milk
• 1-1/2 cups P'tit Québec Very Mild Cheddar & Mozzarella Shredded Cheese, divided

Preparation

Step 1

HEAT oven to 350°F.

COOK macaroni in large saucepan as directed on package, adding spinach for the last minute. Meanwhile, cook bacon in large nonstick skillet until crisp, stirring occasionally. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

ADD onions to skillet; cook and stir with whisk 3 to 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Gradually whisk in milk. Bring just to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened. Stir in 1 cup cheese; cook and stir until melted. Add bacon; mix well.

DRAIN macaroni mixture. Add to sauce; mix well. Spoon into 2-L casserole; top with remaining cheese.

BAKE 20 min. or until heated through.
kraft kitchens tips
Substitute
Substitute 3 cups small broccoli florets for the spinach, adding to the macaroni the last 2 min. of the cooking time.
Special Extra
Stir 1/2 cup chopped tomatoes into macaroni mixture before spooning into casserole.
nutritional information
serving size = 1 cup (250 mL)
per serving