One Pot Bacon Broccoli Mac and Cheese
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
7172 kcal
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Course
Main Course, Others
One Pot Bacon Broccoli Mac and Cheese
Description
This recipe begins with chopping thawed broccoli into bite-sized pieces and slicing bacon into small strips, cooked in a pot until browned and crispy. The bacon is removed, leaving its rendered fat, which is then used to heat evaporated milk combined with smoked paprika, Dijon mustard, hot sauce, and salt, building a richly flavored base for the cheese sauce.
Once the milk mixture is hot, shredded cheddar cheese is gradually whisked in over low heat, allowing it to melt smoothly without clumping. Cooked pasta is then stirred into the sauce along with the crispy bacon pieces and broccoli, coating the pasta evenly in the creamy sauce. The smoked paprika adds a subtle smoky note that complements the bacon, while the Dijon and hot sauce provide complexity.
This mac and cheese can serve as a main or side dish, offering a balance of creamy cheese, smoky bacon, and fresh vegetable bites in one pot. The use of evaporated milk helps create a smooth, velvety texture without excess cream or butter.
Ingredients
- 1/2 lb. broccoli floret $1.05, frozen
- 4 oz. Bacon $1.43
- 8 oz. cheddar cheese $2.50, medium
- 1/2 lb. pasta $0.50
- 1 cup evaporated milk $1.19
- 1/2 tsp smoked paprika $0.05
- 1/2 tsp hot sauce $0.05
- 1/2 tsp Dijon mustard $0.02
- 1/4 tsp salt $0.02
Instructions
- Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese.
- Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside.
- Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.
- Add the evaporated milk, smoked paprika, Dijon, hot sauce, and salt to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon).
- Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can.
- Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 7172 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 717.2kcal | 36% |
| Carbohydrates | 54.35g | 18% |
| Protein | 34.95g | 70% |
| Fat | 39.5g | 61% |
| Sodium | 1071.73mg | 45% |
| Fiber | 3.43g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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