Broccoli Bacon Mac and Cheese
Homemade mac and cheese loaded with broccoli, a sprinkle of bacon, and lots of cheesy flavor.
Servings: 6 servings
Ingredients
- 8 ounces elbow macaroni
- 4 cups fresh broccoli florets
- 4 slices bacon
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 cup pasta water
- 1 cup milk or dairy-free milk
- ¾ cups shredded cheddar cheese (you can use reduced-fat cheese)
- ¾ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 teaspoon chili powder or to taste
- freshly ground black pepper to taste
Instructions
- Cook the pasta. Add pasta to boiling water and cook according to the directions on the package, adding the broccoli during the last 3 minutes of cooking. Reserve 1 cup of the pasta water and drain the rest.
- Cook the bacon. In the meantime, cook the bacon in a large saucepan to a desired crispness; using a slotted spoon, remove the bacon and drain on paper towels. Set aside.
- Sauté. Add the diced onions to the pan and cook for 2 minutes; stir in the garlic and continue to cook and stir for 1 more minute.
- Make the base. Whisk in the flour and mustard; cook for 2 minutes, whisking constantly. Pour pasta water and milk into the pan and continue to whisk until the mixture is completely smooth and thickened, about 4 minutes.
- Finish the cheese sauce. Add the cheeses and continue to cook, whisking, until creamy; about 2 more minutes. Season with chili powder and pepper.
- Put it all together. Stir in the pasta, bacon, and broccoli. Remove from heat and taste for seasonings; adjust accordingly.
Nutrition
Calories: 373kcal | Carbohydrates: 40g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 40mg | Sodium: 425mg | Potassium: 446mg | Fiber: 3g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 56mg | Calcium: 309mg | Iron: 1mg
