2 cups milk
8 oz cheddar cheese. grated
4 oz bacon, raw, diced.
1 small yellow onion, diced
1 package frozen spinach, cooked according to package directions.
Handful Panko Crumbs, or bread crumbs, or crushed potato chips.
1 big, heaping spoonful flour
1 lb pasta
Dash beer, or vinegar, or wine, or lemon juice
Put on water for pasta, salt liberally.
Dump the spinach into a large casserole pan.
In a heavy skillet, put the diced bacon and onion. Cook together until the onion is translucent and the bacon is crisp. Dump into the pan with the spinach. By now, your water should be boiling. If it is, dump the pasta in.
In a small saucepan on low/medium heat, melt the butter.
Stir the flour into the butter. When the flour and butter are completely incorporated, and smell a little like pancakes, slowly add the milk. Wait a bit, stirring, until the milk is thickened. It should be thicker than eggnog, but thinner than pudding.
Slowly stir in most of the shredded cheese. If the sauce begins to look lumpy, add the dash of beer, vinegar, wine, or lemon juice. The sauce will smooth out quickly.
Your pasta is probably done. If it is, dump it into the casserole with the other ingredients. Toss it around a little. Don't rinse it in cold water. That's a stupid thing to do.
Your sauce is done, too. Toss the sauce with the rest of it, put the rest of the cheese on top, then add the panko crumbs, and put it under the broiler for five minutes.
Things will soon become awesome.