Spinach, Bacon, and Gouda Mac n' Cheese (Thanksgiving part 4)

This is probably my favorite mac n' cheese that I've ever had. It works well to cook both in the oven or in the smoker. So it is perfect for all seasons. Pair it with your holiday meal in the winter or your cookout in the summer.

1 lb thick cut bacon, cook crispy and save drippings

10oz baby spinach, sauted in 1/2 of the saved bacon drippings

24oz of your favorite pasta (I like tri-color rotini or cavatapi), cooked and drained

6oz of smoked gouda, shredded

6 oz grueyre shredded

4 oz cheddar, shredded

2 Tbsp AP flour

4 Tbsp butter

1 tsp garlic powder

2 tsp paprika (smoked or regular both work)

1 tsp salt

1 tsp black pepper

1/2 Cup heavy cream

Topping:

1 sleeve ritz crackers (I prefer garlic butter flavor if possible)

1 stick butter

1 tsp smoked paprika

1 tsp paprika

1 tsp salt

First step to assembling this bad boy is to make a roux. Melt butter in a large pan and then add in your flour. Add in all of your spices to the roux and cook, stirring frequently, until golden brown. Add heavy cream and cook on low until slightly thickened. Slowly stir in about 3/4 of the cheese and melt through. Add crumbled bacon and cooked spinach and combine. Pour this sauce over cooked pasta in a baking dish (or aluminum baking pan for smoking) and top with reserved cheese. To prepare the topping, crush ritz (I use a gallon plastic bag) and melt butter. Combine together and add spices. Spread evenly over top of mac n' cheese. Bake @ 400 degrees for about 15 minutes until top is golden brown.