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Start by cooking the bacon. Heat your oven to 350 degrees and place the bacon on a parchment lined baking sheet. Bake the bacon for 12-15 minutes, until it is as crispy as you like it. When you remove the bacon from the oven, place it on a paper towel and blot any excess grease.
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As the bacon is cooking, place a pot of salted water on the stove to boil.
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While you are waiting for the water to boil, get to work on the meat. Heat the olive oil over medium heat. Add the onion, and let cook for 2 minutes. Then add the garlic and let cook for another minute. Add the beef, season with salt and pepper, and use a spatula to break up the meat and stir in the onion and garlic. Cook until the beef has browned, and then set aside.
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By now your water should be boiling, so stir in the pasta. Stir every once in a while.
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As the pasta cooks, make the cheese sauce. Melt the butter in a medium saucepan, and whisk in the flour. Whisk constantly over medium low heat for 1 minute, until the flour breaks up into small pieces. Then whisk in the milk. Increase the heat to medium, stir frequently. Bring the milk mixture to a slow boil and whisk constantly for 1 minute while the mixture thickens. Then add the cheese, mustard, and sriracha. Season with salt and pepper to taste.
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Cook the pasta until it is very al dente - you are going to cook the pasta for another couple minutes in the sauce, so undercook it a little. Drain the pasta, and pour it into the sauce. Add the beef and the tomatoes. Stir to combine and then let simmer for 1 minute. Tear up the spinach and stir it in, let the macaroni and cheese cook for another minute.
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The last step is to chop up the bacon, and to sprinkle it over the top of the macaroni and cheese. Serve right away!