Go Back
Macaroni and Cheese with Broccoli and Bacon
Print Recipe
5 from 1 vote

Macaroni and Cheese with Broccoli and Bacon

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Servings: 6
Author: Pam - For the Love of Cooking


  • 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


  • Cook the bacon in a 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 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 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.