Macaroni and Cheese with Broccoli and Bacon
I made this easy stovetop recipe for macaroni and cheese with broccoli and bacon for dinner because my daughter had work done on her braces today, which means she has a very tender & sore mouth and soft food is a must. We all loved this hearty mac and cheese, especially my daughter, who asked for the leftovers for her lunch tomorrow.
How to Make Macaroni and Cheese with Broccoli and Bacon
Cook the bacon in a large skillet over medium heat until crisp. Remove from the skillet and place on a paper towel to drain. Chop into bits.
Cook the elbow macaroni in a large pot of well salted water to al dente – don’t overcook (it will continue to cook in the cheese sauce), per package instructions. One minute before the timer goes off for the pasta, throw the broccoli florets into the boiling pasta water; cook for 1 minute. Drain the pasta and broccoli well.
While the macaroni cooks, melt the butter over medium heat in a large saucepan; stir in the flour until well combined and cook for 30 seconds, whisking constantly. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.
Reduce heat to low and add the cheddar cheese, American cheese, and grated Parmesan cheese; stir until melted. Season with sea salt and freshly cracked pepper, to taste.
Add the cooked & drained noodles and broccoli florets to the sauce. Toss to coat evenly then turn the stove off and let it sit for 3-5 minutes to allow the sauce to thicken. Stir, taste & re-season, if needed. Sprinkle the bacon bits on top. Serve immediately. Enjoy.
Equipment
Ingredients
- 5 slices of bacon cooked, drained, and chopped into bits
- 8 oz elbow macaroni cooked in salty water, per instructions, drain
- 1 heaping cup of broccoli florets
- 4 tbsp butter
- 4 tbsp flour
- 2 cups of milk
- 2 cups of sharp cheddar shredded
- 2 slices of American cheese
- 2-3 tbsp Parmesan grated
- Sea salt and freshly cracked black pepper to taste
Instructions
- Cook the bacon in a large skillet over medium heat until crisp.
- Remove from the skillet and place on a paper towel to drain. Chop into bits.
- Cook the elbow macaroni in a large pot of well salted water to al dente - don't overcook (it will continue to cook in the cheese sauce), per package instructions.
- One minute before the timer goes off for the pasta, throw the broccoli florets into the boiling pasta water; cook for 1 minute.
- Drain the pasta and broccoli well.
- While the macaroni cooks, melt the butter over medium heat in a large saucepan; stir in the flour until well combined and cook for 30 seconds, whisking constantly.
- Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.
- Reduce heat to low and add the cheddar cheese, American cheese, and grated Parmesan cheese; stir until melted. Season with sea salt and freshly cracked pepper, to taste.
- Add the cooked & drained noodles and broccoli florets to the sauce. Toss to coat evenly then turn the stove off and let it sit for 3-5 minutes to allow the sauce to thicken.
- Stir, taste & re-season, if needed. Sprinkle the bacon bits on top. Serve immediately. Enjoy.
Mmm the most perfect comfort food! I remember getting my braces tightened as a kid and this is definitely the best kind of food for after- but also delicious any time at all!
By adding broccoli, I believe you have found a way to turn pasta, cheese and bacon into health food 🙂
I’m with Larry – this looks like health food to me. What a great twist on a classic comfort food!
Heaven in a bowl.
Im happy to enter again to your blog. IFinally!!
This look delicious Pam !!
xoxox
I think Trevor will love this as it combines three of his favorite foods. I just showed it to Alexis and she wants to make it. Beautiful photography, Pam.
you’ve effectively balanced the healthy and the not-so-healthy–bravo! 🙂