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Prep 25min
Total25min
Servings6
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Ingredients
3
cups uncooked bow-tie (farfalle) pasta (8 oz)
1/2
lb sliced bacon, coarsely chopped
2
tablespoons butter
1
small clove garlic, finely chopped
1/4
cup Gold Medalâ„¢ all-purpose flour
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups milk
2
cups shredded sharp Cheddar cheese (8 oz)
1
bag (6 oz) fresh baby spinach leaves, coarsely chopped
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Steps
1
In 5-quart Dutch oven, cook and drain pasta as directed on package. Return to Dutch oven; cover to keep warm.
2
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.
3
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.
4
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.
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If desired, drain all of the bacon drippings and increase the butter by 2 tablespoons. Or substitute 1/4 cup canola or olive oil for the butter and drippings.
To easily chop baby spinach, place spinach in a deep bowl or glass measuring cup and randomly snip with kitchen scissors until coarsely chopped.
For extra flavor, stir in 1/3 cup sliced green onion tops with the spinach.
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