Kids are so charmed by this white cheddar mac & cheese with bacon that they don't even seem to notice there's spinach in it.
What You Need
Original recipe yields 6 servings
3 cups elbow macaroni, uncooked
1 pkg. (6 oz. ) fresh baby spinach leaves
4 slices OSCAR MAYER Bacon, chopped
2 Tbsp. flour
2 cups milk
2 cups KRAFT Shredded Sharp White Cheddar Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 350°F.
Cook macaroni as directed on pkg., adding spinach for the last min. Cook bacon in large saucepan. Remove bacon; save drippings in pan.
Add flour to drippings; cook and stir until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
Stir in 1 cup Cheddar and Parmesan; cook and stir until melted. Add bacon and macaroni mixture; mix well.
Spoon into 1-1/2-qt. casserole; top with remaining cheddar. Bake 20 min.
Prepare using fat-free milk and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Stir 1/2 cup chopped tomatoes into macaroni mixture before spooning into casserole.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.