Steak House Side Mac and Cheese

Photo: Johnny Autry; Styling: Cindy Barr
This recipe combines flavors of classic steak house side dishes: creamed spinach, sautéed mushrooms, and blue cheese dressing.

Yield:

Serves 6 (serving size: about 1 1/2 cups)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 50 Minutes

Nutritional Information

Calories 347
Fat 15.4 g
Satfat 6.4 g
Monofat 6.4 g
Polyfat 1.4 g
Protein 15.5 g
Carbohydrate 40.9 g
Fiber 6.6 g
Cholesterol 23 mg
Iron 3.6 mg
Sodium 553 mg
Calcium 160 mg

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

Preparation

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.

Note:

Mark Bittman,

March 2012