Broccoli and Bacon Mac and Cheese

  • Level: Easy
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

Kosher salt

8 ounces cavatappi or other corkscrew pasta

4 cups broccoli florets (about 8 ounces)

2 tablespoons unsalted butter

4 slices Canadian bacon (about 4 ounces), chopped

4 scallions, chopped (white and green parts separated)

4 scallions, chopped (white and green parts separated) 

Freshly ground pepper

2 tablespoons all-purpose flour

2 teaspoons dijon mustard

1 cup 2% milk

1 1/2 cups shredded reduced-fat cheddar cheese (about 6 ounces)

1/4 cup grated parmesan cheese

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the Canadian bacon and cook, stirring occasionally, until golden and slightly crisp, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve the drippings in the pan.
  3. Add the scallion whites, 1/4 teaspoon salt and a few grinds of pepper to the saucepan. Cook until slightly softened, 1 minute. Whisk in the flour and mustard; cook, whisking, until the flour is lightly toasted, about 2 minutes. Whisk in the milk and reserved pasta water. Cook, whisking, until slightly thickened, about 5 minutes. Add the cheeses; cook, whisking, until creamy, about 2 more minutes.
  4. Stir the pasta, broccoli and Canadian bacon into the cheese sauce. Season with salt and pepper. Serve topped with the scallion greens.

Mac 'N Cheese with Bacon and Cheese

Mac and Cheddar Cheese with Chicken and Broccoli

Cheesy Chicken Pasta with Broccoli and Bacon

Mac and Cheddar Cheese with Chicken and Broccoli