White Cheddar Spinach-Bacon Macaroni and Cheese

• 3 cups elbow macaroni, uncooked
• 1 pkg. (6 oz. ) fresh baby spinach leaves
• 4 slices OSCAR MAYER Bacon, chopped
• 2 Tbsp. flour
• 2 cups milk
• 2 cups KRAFT Shredded Sharp White Cheddar Cheese, divided
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 350F.
2. Cook macaroni as directed on pkg., adding spinach for the last min.
3. Cook bacon in large saucepan.
4. Remove bacon; save drippings in pan.
5. Add flour to drippings; cook and stir until bubbly.
6. Gradually stir in milk.
7. Bring to boil, stirring constantly; cook and stir 3 to 5 min.
8. or until thickened.
9. Stir in 1 cup Cheddar and Parmesan; cook and stir until melted.
10. Add bacon and macaroni mixture; mix well.
11. Spoon into 1-1/2-qt.
12. casserole; top with remaining cheddar.
13. Bake 20 min.

elbow macaroni, baby spinach, bacon, flour, milk, cheddar cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/white-cheddar-spinach-bacon-macaroni-cheese-158634.aspx (may not work)