Spinach Mushroom Pancetta Mac and Cheese |
Author: Andrea Giang
Creamy classic mac and cheese filled with spinach, mushrooms, and savory pancetta. This Spinach Mushroom Pancetta Mac and Cheese is delicious and the perfect comfort food.
- 4 ounce pancetta
- 4 cups water
- 1 pound rotini pasta
- 2½ cups milk
- 4 ounce cream cheese
- 2 cups shredded cheddar
- Salt and pepper, to taste
- 2½ cups baby spinach
- 10 ounces sliced mushrooms
- 1 cup shredded cheddar for topping
- ½ cup fried shallots or onions for topping
- Preheat the oven to 375F. Lightly grease a 9x13 inch baking dish with nonstick cooking spray or olive oil.
- In a large saucepan or pot, cook the pancetta until it becomes browned and crispy. Transfer onto a plate and set aside for now.
- In the same saucepan, heat water to a boil. Cook the pasta until al dente, about 8-10 minutes. Stir in the milk and cream cheese and cook until the cream cheese has melted.
- Remove the pan from heat and stir in shredded cheddar cheese and butter. Season with salt and pepper. Stir in the spinach and mushrooms.
- Transfer everything to the baking dish. Top with the rest of the cheddar cheese. Sprinkle the top with fried onions or shallots.
- Bake for about 15-20 minutes until the sauce is bubbling and the top is golden.
Recipe by Ask Anna at https://askannamoseley.com/2020/02/spinach-mushroom-pancetta-mac-and-cheese/
3.5.3251