Grown Up Mac and Cheese

1 lb. penne pasta

5-6 oz. fresh spinach leaves

1 large tomato, seeded and chopped

6 slices uncooked bacon, cut into small pieces

1/2 c. chopped yellow onion

12 oz. can Pet milk

Dash of garlic salt

½ tsp black pepper

10 oz. block sharp white cheddar cheese, shredded (get the block and shred yourself to avoid a gritty texture to the cheese sauce-I’ve tried it both ways and the pre-shredded cheddar cheese isn’t as good in this recipe)

2 cups shredded parmesan cheese, divided

1-2 Tbsp. cold butter, finely diced

Pre-heat oven to 350 degrees. Cook bacon in medium saucepan, then remove bacon, leaving drippings in pan. Saute onion in drippings until transparent. Stir in milk, garlic salt, and black pepper. Heat through, then stir in all the shredded white cheddar and 1 cup of the shredded parmesan. When cheese is completely melted, add bacon back in and set aside.

Cook penne pasta half as long as package directions, about 6 minutes (it will finish cooking in the oven). Add spinach leaves to boiling water with pasta and cook for 1 minute. Remove from heat and drain. In a large bowl, combine the pasta and spinach, cheese sauce, and tomatoes. Pour into 9 x 13 casserole dish sprayed with Pam. Top with remaining 1 cup parmesan and sprinkle bits of butter over the cheese so the parmesan will crisp up into a crunchy topping.

Bake 20 minutes.

Depending on how decadent you want to make this, you can always add more cheese and/or different varieties of cheese (any kind--smoked Gouda is especially good) and a little more milk to the sauce.