Broccoli and Bacon Mac and Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 498 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 60 milligrams
- Sodium
- 821 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
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
- 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.
- 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.
- 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.
- Stir the pasta, broccoli and Canadian bacon into the cheese sauce. Season with salt and pepper. Serve topped with the scallion greens.