The Only Real Currency: Cheese, wonderful cheese

One of my childhood favorites was macaroni and cheese. Even now, I secretly get a little excited when I have to make a box of Kraft for the kids I babysit. Macaroni, for me, has to be creamy and smooth. Give a kid baked mac and cheese and watch his or her nose turn up at the texture and eggy consistency. Kids, I agree...give me the boxed kind any day over the fancy recipes.

Recently, I discovered a homemade recipe that comes very close to the boxed stuff that I love... but without all the mystery ingredients that go into powdered cheese.

One very important pointer:
I thought my mom was going to have a nervous breakdown as she saw me whisk the cream sauce the first I made it. You can't be girly about it. You have to whisk the hell out of the sauce, as if the consistency depends on it (because it does). As my mom scorned, "You don't want clumps!"

I was like a giddy little girl today when I discovered that my sauce was beginning to thicken exactly how I wanted it. Yum, yum, yummy. Make this, and thank your lucky stars that you decided not to worry too much about calories with the New Year!

Spinach-Bacon Mac-n-Cheese
Southern Living, December 2009

1/2 (16 oz.) package rotini pasta
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups 2% milk
1/2 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. garlic powder
1 (10 oz.) block 2% sharp Cheddar cheese, shredded
1/2 cup chopped cooked turkey bacon (about 6 slices)
1 (6 oz.) package fresh baby spinach, thoroughly washed

Prepare pasta according to package directions.

Meanwhile, melt butter in a large saucepan over medium-low heat. Increase heat to medium and gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and next 3 ingredients; cook, whisking constantly, 8 to 10 minutes or until thickened. Remove from heat.