Spinach Bacon Macaroni and Cheese
· 1 lb. Pasta Shells
· 1 lb. Asiago Cheese
· ½ lb. Provolone Cheese
· ½ lb. Sharp Provolone Cheese
· ¾ lb. Frozen Spinach
· 8 slices of Catullo’s home smoked bacon
· 1/3 gallon of milk
· Flour
· 3 Sticks of Butter
· Salt and Pepper
Fry the bacon on skillet until crispy. Pat dry with paper towels after transferring to plate and crumble by hand. Melt the butter in a pot till melted. Add the flour little by little till becomes thick. Next add the milk, cup at a time till becomes smooth. Grate the cheese and empty into pot while continuously stirring till all the cheese melts. Next add the Spinach and Bacon, mix till it’s well blended. Boil a pot of water and cook the shells for 8 min till the pasta is al dente. Drain the pasta and mix with cheese sauce. Seasoned with salt and pepper.