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Skillet Mac n’ Cheese with Spinach & Bacon

Yields1 Serving

 1/2 500 g pkg. rigatoni or other chunky pasta
 4 slices bacon, chopped, or 1 large Italian sausage
 1 small onion, finely chopped
 1-2 cups sliced mushrooms (optional)
 2 garlic cloves, crushed
 1 carton Campbell’s Stock First Cream Stock
 1 tsp. chopped fresh thyme
 1-2 handfuls torn fresh spinach, chard or kale
 2 cups grated aged cheddar or Gouda
 1-2 slices sandwich bread, torn into chunks, or 1/2 cup breadcrumbs
 1/4 cup freshly grated Parmesan cheese
 1 Tbsp. olive oil or melted butter (optional)
1

Cook the rigatoni in a large pot of boiling salted water according to the package directions; set aside.

2

In a large, ovenproof skillet or medium saucepan, sauté the bacon or sausage (squeezed out of its casing) over medium-high heat until cooked through; add the onion, mushrooms and garlic and cook for 5 minutes, or until soft.

3

Reduce the heat to medium low, add the cream stock and thyme and bring to a simmer, then add the cheese and stir until smoothly blended into sauce. Add the spinach and cook, stirring, until the greens wilt.

4

Add the cooked pasta noodles and stir to coat. If you're using a pot, transfer to an ovenproof baking dish, otherwise leave it in the skillet. Toss the breadcrumbs with the Parmesan and oil, or pulse torn bread and Parmesan with the oil in a food processor until well blended. Sprinkle over the pasta and broil for 2 minutes, until golden.