30-Minute One-Pot Smoky Bacon Mac and Cheese
This creamy one-pot pasta combines crispy bacon with rich smoked Gouda cheese and fresh spinach for a comforting weeknight dinner. The penne cooks directly in chicken broth, absorbing maximum flavor while creating a naturally thickened sauce with evaporated milk. The smoky Gouda this beyond typical mac and cheese, while baby spinach adds color and nutrition. Perfect for busy families wanting restaurant-quality comfort food without multiple pots and pans.
Ingredients
Instructions
- 1
Heat nonstick skillet over medium-high heat
- 2
Add bacon and cook until crisp
- 3
Transfer bacon to paper towel-lined plate and discard fat
- 4
Add pasta and broth to skillet over medium-high heat
- 5
Heat to simmering and cook stirring frequently until broth is nearly absorbed and pasta is al dente
- 6
Add milk and heat to boiling
- 7
Stir in cheese and reduce heat to medium-low
- 8
Cook stirring constantly until cheese is melted and liquid is reduced to a creamy sauce
- 9
Stir in bacon and spinach and cook until heated through
- 10
Top with green onions
Tips
Use a 12-inch nonstick skillet to ensure even cooking and prevent pasta from sticking during the one-pot process.
Don't skip draining the bacon fat - it prevents the dish from becoming greasy while keeping all the smoky flavor.
Stir frequently while the pasta cooks to prevent sticking and ensure even absorption of the flavorful broth.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently with splash of milk to restore creaminess.
Best served immediately. Can prep ingredients 1 day ahead and store separately.
Serve hot directly from skillet. Garnish with extra green onions and black pepper if desired.
Common Mistakes
Don't overcook pasta as it continues cooking in the sauce
Stir cheese sauce constantly to avoid curdling
Keep heat at medium-low when melting cheese to prevent breaking
Substitutions
FAQ
Can I use regular Gouda instead of smoked?
Yes, but you'll lose the distinctive smoky flavor that makes this dish special. Add a pinch of smoked paprika to compensate.
What if my sauce seems too thick?
Add milk or broth a tablespoon at a time while stirring until you reach desired consistency.
Can I freeze leftovers?
Not recommended as the cheese sauce may separate when reheated. Best enjoyed fresh or within 3 days refrigerated.