Macaroni and Cheese with Broccoli and Bacon
Servings 6
Equipment
- Large skillet
- Large pot
- Large saucepan
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.