Steak House Side Mac and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe combines flavors of classic steak house side dishes: creamed spinach, sautéed mushrooms, and blue cheese dressing. Ingredients:
4 teaspoons olive oil, divided |
2 teaspoons salt |
8 ounces uncooked whole-wheat penne pasta or macaroni |
3 bacon slices |
10 ounce mushrooms, quartered |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
2 (5-ounce) packages fresh baby spinach |
1/4 cup plain 2% greek yogurt |
4 ounces blue cheese, crumbled |
1/2 cup whole-wheat panko (japanese breadcrumbs) |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 400°.
2. Coat 2-quart glass or ceramic baking dish with 1 teaspoon oil. Set aside.
3. Bring a large saucepan of water to a boil; add salt and pasta. Cook for 6 minutes or until just barely tender. Drain pasta in a colander over a bowl; reserve 1 cup cooking liquid.
4. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon. Add mushrooms to drippings in pan; cook for 8 minutes or until browned, stirring occasionally. Add pepper, garlic, and spinach (in batches); cook 3 minutes or until spinach wilts, tossing occasionally.
5. Combine yogurt and cheese in a large bowl, stirring until almost smooth. Add pasta and mushroom mixture; toss to combine. Stir in 1/2 cup reserved cooking liquid (or more if mixture looks dry). Spoon pasta mixture into prepared dish. Combine crumbled bacon, panko, and parsley. Drizzle with remaining 3 teaspoons oil; toss to combine. Sprinkle evenly over top of pasta. Bake at 400° for 20 minutes or until golden and bubbly.
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