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Categories:Viewed: 64 - Published at: 7 years ago
Ingredients
- 3 cups uncooked bow tie pasta, pasta (farfalle, 8 oz)
- 12 lb sliced bacon, coarsely chopped
- 2 tablespoons butter
- 1 small garlic clove, finely chopped
- 14 cup all-purpose flour
- 14 teaspoon salt
- 14 teaspoon pepper
- 2 cups milk
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1 (6 ounce) bagfresh baby spinach leaves, coarsely chopped
Method
- In 5-quart Dutch oven, cook and drain pasta as directed on package.
- Return to Dutch oven; cover to keep warm.
- Meanwhile, in 10-inch skillet, cook bacon over medium heat 5 to 8 minutes, stirring often, until crisp; remove to paper towels.
- Reserve 2 tablespoons drippings.
- 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.
- Pour cheese sauce over pasta; stir until coated.
- Stir in spinach.
- Reserve 1/4 cup of the bacon; stir remaining bacon into pasta mixture.
- Divide pasta mixture among 6 serving bowls; garnish with reserved bacon.
