Smoked Gouda Macaroni & Cheese

Ingredients:

• 2 cups dry elbow macaroni
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded fontina cheese
• 1/3 cup freshly grated Parmesan cheese
• 5 cups coarsely chopped fresh spinach
• ¼ cup shredded smoked Gouda cheese
• 2 strips bacon, cooked and crumbled
• 2 teaspoons extra virgin olive oil
• ¼ cup panko breadcrumbs

Directions:

1. Preheat oven to 350 degrees.  
2. Cook macaroni in boiling salted water; drain, reserving 1 cup pasta water.
3. Meanwhile, melt butter in a large saucepan over medium heat.  Add garlic and cook for 1 minute. 
4. Add flour stirring constantly and cook for 1 minute.
5. Gradually whisk in milk, salt, and pepper until blended.  Bring to a boil.  Cook for 2 minutes or until thickened.
6. Stir in the fontina and Parmesan cheeses until melted.  
7. Add spinach and drained macaroni to cheese sauce and stir until well blended.  If mixture seems to dry, add up to 1 cup of the reserved pasta water until moist.
8. Spoon mixture into a greased 2 quart baking dish.  Sprinkle with Gouda cheese and bacon.  
9. Mix olive oil with the breadcrumbs and sprinkle on top.
10. Bake for 15 minutes or until bubbly.

*adapted  from the Colorado Classique cookbook