Broccoli and Bacon Mac and Cheese

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


  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.

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