Steak House Side Mac And Cheese

• 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

1. Preheat oven to 400u0b0.
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 400u0b0 for 20 minutes or until golden and bubbly.

olive oil, salt, pasta, bacon, mushrooms, freshly ground black pepper, garlic, baby spinach, yogurt, blue cheese, wholewheat panko, parsley

Taken from www.myrecipes.com/recipe/steak-house-side-mac-cheese (may not work)