Okay, you might think that I’m crazy for this recipe. Why mess with the classic macaroni and cheese? But trust me this was an amazing variation to the old stand by classic side dish. Its full of bacon, so in my opinion, there is no way this recipe wouldn’t be amazing, lol. Plus this recipe allows you to hide some veggies, so as a mom it was a win in my book.
1 Stalk of Celery
1 small Yellow Onion
3 T Butter
1/3 C Flour ( I haven’t tried GF)
2 1/2 C Pork Broth (chicken or veggie is fine)
1 1/2 C Milk
1/2 C Heavy Cream (can use milk)
1/4 C Sour Cream
1/2 tsp. Dry Mustard
Tabasco Sauce to taste
4 C Shredded Cheese (see note*)
1/2-3/4 C Fresh Spinach, chopped (optional)
1/2 lb. Bacon, cooked crisp, crumbled
1/2 Box Macaroni Pasta
-Cook pasta per package directions, drain and set aside.
-In food processor, mince onion and celery. In pot over medium heat, melt butter. Add in minced celery and onion, cook about 4 minutes or until fragrant and soft.
-Sprinkle in flour and coat veggies, whisk in broth, ensure that flour is dissolved. Add in cream, milk and sour cream. Whisk well to ensure sour cream melts and blends. Add in mustard tobacco and salt if you wish.
-Slowly add in cheese, add a bit at a time, allowing first amount to melt partially before adding in next amount. Ensure all cheese is melted and blended with liquids.
-Add in spinach and allow to cook covered for seven minutes. Remove from heat. Stir in pasta and bacon. Serve hot, Enjoy!
*Any combination of cheese will work for this recipe, don’t use too much mozzarella or sauce may be stringy. I used 1 C of Provolone, Colby Jack, Cheddar and Mozzarella.