Servings
Font
Back
5.0 from 3 votes

Macaroni and Cheese with Broccoli and Bacon

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 5 lices 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 lices of American cheese
  • 2-3 tbsp parmesan grated
  • Sea salt and freshly cracked black pepper to taste

Instructions

    Cup of Yum
  1. Cook the bacon in a large skillet over medium heat until crisp.
  2. Remove from the skillet and place on a paper towel to drain. Chop into bits.
  3. 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.
  4. One minute before the timer goes off for the pasta, throw the broccoli florets into the boiling pasta water; cook for 1 minute.
  5. Drain the pasta and broccoli well.
  6. 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.
  7. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.
  8. 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.
  9. 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.
  10. Stir, taste & re-season, if needed. Sprinkle the bacon bits on top. Serve immediately. Enjoy.