Three-Cheese Baked Mac & Cheese with Spinach & Bacon
9
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Three kinds of cheese serve distinct functions in this recipe: Sharp cheddar lends classic flavor, feta offers salty-briny notes, and Parmesan brings nutty nuance to the topping (and helps bind and brown the panko). Don’t worry if the spinach doesn’t completely wilt when you stir everything together in the pan; it will continue to cook in the oven.
Ingredients
Cooking spray
4 spray(s)
Uncooked radiatore
6 oz
Plain unsweetened almond milk (vitamin and mineral fortified)
1 cup(s)
Cornstarch
2 tsp
Kosher salt
¾ tsp
Black pepper
¼ tsp
Crumbled feta cheese
¼ cup(s)
Reduced fat cheddar cheese
2 oz, sharp variety, shredded
Baby spinach
5 oz
Panko breadcrumbs
2 Tbsp
Grated Parmesan cheese
2 Tbsp
Cooked crisp center cut bacon
2 slice(s), crumbled
Instructions
1
Preheat the oven to 400°F. Coat 4 (8-oz) ramekins with cooking spray.
2
Bring a Dutch oven of water to a boil. Add the pasta and cook until tender, 10 to 12 minutes. Drain the pasta. In the pan, whisk together the almond milk, cornstarch, salt, and black pepper. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low; stir in the feta and cheddar. Gradually add the spinach, stirring until the spinach just starts to wilt. Add the pasta, tossing well to combine. Divide the pasta mixture evenly among the prepared ramekins.
3
In a small bowl, combine the panko, Parmesan, and bacon. Sprinkle evenly over ramekins. Place the ramekins on a sheet pan. Bake until the topping is golden brown, 12 to 15 minutes.
4
Serving size: about 1 cup
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