Dive into a bowl of creamy, comforting macaroni and cheese with spinach and bacon. This simple skillet pasta makes a perfect weeknight side or an indulgent main.
There’s something wonderfully homey about the smell of bacon cooking — it fills the house and promises a delicious meal. While bacon often headlines breakfast, it’s equally welcome for dinner, especially when paired with cheesy pasta and bright spinach.
Feel free to set a couple of extra strips aside for snacking while you cook.
Macaroni and cheese can be made countless ways, and adding bacon and spinach is one of my favorites. The bacon brings savory, salty bites while the spinach adds color and a touch of freshness — a quick way to feel a little virtuous while enjoying comfort food.
Plump pasta shells are coated in a silky cheese sauce with wilted spinach and crispy bacon. Serve directly from the skillet for a rustic presentation, or sprinkle extra shredded cheddar and broil briefly for a golden, bubbly top.
This Spinach-Bacon Macaroni and Cheese is a flavorful twist on classic mac and cheese. It pairs beautifully with grilled meats and salads but is hearty enough to be a satisfying standalone meal—perfect for nights when you want something comforting and quick.
Some evenings just call for mac and cheese—Mondays included. Make a large batch for weeknight dinners or a special gathering; the recipe uses simple ingredients and delivers big on flavor.
Creamy Spinach-Bacon Macaroni & Cheese
Georgia Johnson
6 (1-cup) servings
Ingredients
- 3 cups medium pasta shells, uncooked
- 6 oz. baby spinach leaves
- 4 sliced bacon
- 2 Tablespoons flour
- 2 cups milk
- Salt and pepper, to taste
- 2 cups shredded Colby Jack or cheddar cheese, divided
Instructions
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Preheat oven to 350°F (175°C).
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Bring a large pot of salted water to a boil and cook the pasta according to package directions. Add the spinach to the boiling water during the last minute of cooking. Drain the pasta and spinach together and set aside.
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While the pasta cooks, heat a large skillet over medium. Add the bacon and cook until crisp. Transfer the bacon to a paper towel–lined plate and leave the drippings in the pan. Whisk the flour into the drippings and cook for about 1 minute. Slowly whisk in the milk and continue cooking 3–5 minutes, whisking frequently, until the sauce thickens. Season with salt and pepper.
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Stir 1 cup of the shredded cheese into the sauce until melted. Add the drained pasta and spinach, plus the chopped bacon, and toss to combine.
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Transfer the mixture to a 2-quart casserole dish, top with the remaining cheese, and bake for about 20 minutes or until heated through and bubbly. Optional: broil briefly for a golden top.
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Serve warm and enjoy.
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