Bring a large pot of salted water to boil and cook pasta according to package instructions. Add spinach to the boiling water for the last minute. Drain and set aside.
Meanwhile, heat a large skillet to medium heat. Once hot, add bacon and cook ‘til crisp. Remove bacon to a paper towel-lined plate, reserving drippings in pan. Whisk flour into drippings, cooking for 1 minute. Gradually whisk in milk. Cook for 3-5 minutes, whisking often, until thickened. Season with salt and pepper. Add 1 cup shredded cheese, stirring until melted. Stir in pasta-spinach mixture and chopped bacon, mixing well.
Pour mixture into a 2-qt. casserole dish and top with remaining cheese. Bake for 20 minutes, or until heated through.
For this recipe and more, visit www.thecomfortofcooking.com