Macaroni and Cheese with Spinach and Bacon
History of Macaroni and Cheese
Macaroni and cheese in its current incarnation is the “descendent” of a number of cheese and pasta recipes from the medieval France and Italy. In fact, macaroni and cheese recipes were found in the Liber de Coquina, one of the oldest surviving medieval cookbooks.
Thomas Jefferson is believed to have introduced the dish to the newly formed United States and is noted to have served a dish called macaroni pie at a White House dinner in 1802. About 20 years later, the first printed American recipe for the dish was included in Mary Randolph’s The Virginia Housewife.
The common ingredients in all of the dishes were cheese, pasta, and butter, a combination that would be a tasty side dish or hearty enough to be served alone as a quick or light meal.
Kraft macaroni and cheese
Although macaroni and cheese was a standard dish in American homes, it wasn’t until Kraft introduced the ready-made version in 1937 that the dish exploded in popularity. Kraft macaroni and cheese was marketed as convenient and affordable family meal.
Modern popularity
Macaroni and cheese is easy to make comfort food. The great thing is that if you make it yourself you can add any cheese you like. Macaroni and cheese also serves as a great base for the addition of meat or vegetables.
Here are some add-ins to consider:
Cheeses
| Meats, Fish and Poultry
| Vegetables
|
|---|---|---|
Cheddar, mild and sharp
| Andouille sausage
| Broccoli
|
Gouda
| Bacon
| Chickpeas
|
Gruyere
| Chicken
| English Peas
|
Monterey Jack
| Crab Meat
| Green Beans
|
Mozzarella
| Ground Beef
| Green Peppers
|
Muenster
| Ham
| Red Peppers
|
Parmesan
| Lobster
| Spinach
|
Pecorino Romano
| Shrimp
| |
Pepper Jack
| ||
Provolone
|
Let your imagination run wild.
In the video below you will see singer Patti Labelle making macaroni and cheese with 7 cheeses, sautéed shrimp and lobster. Very decadent.
Macaroni and Cheese with Spinach and Bacon
This recipe is my take on macaroni and cheese.
Ingredients
4 slices of nitrate-free bacon
1 cup of frozen spinach
1 cup of uncooked whole wheat elbow macaroni
2 tablespoons of flour
½ cup of unsalted butter
¼ teaspoon of sea salt
¼ teaspoon of course black pepper
1 cup 2% milk
½ cup shredded cheddar cheese
½ cup Parmesan cheese
1 egg
Optional: a dash of paprika
Directions
- Preheat oven to 375 degrees.
- Cook the bacon until it is crispy and crumble into bits
- Prepare the spinach and pasta separately according to the directions on the package using salted water. After rinsing the pasta in warm water, set aside in a large mixing bowl.
- In a saucepan, melt the butter. Add the flour and stir until the mixture begins to bubble. Stir in the salt and pepper.
- Slowly add the milk to the mixture.
- Bring the mixture to a boil, continuing to stir until the sauce thickens.
- Add the cheddar and parmesan cheeses and stir until the cheese melts. The sauce will have a thick consistency. Remove from heat.
- Beat one egg thoroughly and add to the pasta making sure all of the noodles are coated.
- Add the cheese sauce to the macaroni and stir until all of the noodles are coated.
10. Add in the spinach and bacon.
11. Add paprika if desired.
12. Spoon the mixture into a 1 quart oval casserole dish and bake for 40 minutes or until the cheese begins to bubble.
13. Remove the macaroni and cheese from the oven and let stand for 10 minutes before serving.
Makes 2 servings.
Enjoy.
