Creamy Stovetop Macaroni and Cheese

4.50 from 2 votes

Your next one pot meal! This cream stovetop macaroni and cheese with pancetta and spinach. Dinner in 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Keyword: Cast Iron, Skillet

Servings: Servings

1 pound uncooked pasta noodles fusilli, gemelli, cavatappi or rotini all work well
5 ounces diced pancetta
3 tablespoons unsalted butter
½ cup all-purpose flour
5 cups milk
1 teaspoon salt
1 teaspoon pepper plus more for topping
2 cups sharp white cheddar cheese shredded
2 cups mild cheddar cheese shredded
4 cups baby spinach leaves packed

Cook and drain noodles according to package directions.
Meanwhile, in a large cast-iron skillet, Dutch oven or other heavy-bottom saucepan over medium heat, cook pancetta 5-7 minutes until brown and crisp. Use a slotted spoon to transfer pancetta to a small bowl; reserve pancetta fat in skillet. Add butter; stir and melt over medium heat.
Gradually whisk in flour until a smooth, lightly brown paste forms, about 1 minute. Slowly whisk in 2 cups milk until mixture is smooth and free of lumps. Continue to gradually pour in remaining 3 cups milk, whisking constantly, until mixture is well combined and smooth. Continue to cook, whisking often, 8-10 minutes until thickened.
Whisk in salt, pepper and both cheeses to make a smooth, creamy, cheesy sauce. Remove from heat. Stir in cooked, drained pasta and spinach leaves until pasta is coated in sauce and spinach leaves are wilted. Top with pancetta and an extra sprinkle of pepper. Serve immediately.