Bacon and Broccoli Mac and Cheese

Photo: Johnny Autry; Styling: Leigh Ann Ross
This one-dish meal will win over adults and children alike. Substitute English peas or fresh spinach for the broccoli, if you prefer.

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 36 Minutes

Nutritional Information

Calories 413
Fat 13.3 g
Satfat 7.5 g
Monofat 3.4 g
Polyfat 0.9 g
Protein 19.6 g
Carbohydrate 53.4 g
Fiber 3.8 g
Cholesterol 39 mg
Iron 2.8 mg
Sodium 772 mg
Calcium 317 mg

Ingredients

3 cups broccoli florets
8 ounces uncooked rigatoni
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
2 ounces reduced-fat processed American cheese, cut into pieces
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

Preparation

1. Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

Note:

Julianna Grimes,

April 2012