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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 36 Minutes

Nutritional Information

Amount per serving
  • Calories: 413
  • Fat: 13.3g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.6g
  • Carbohydrate: 53.4g
  • Fiber: 3.8g
  • Cholesterol: 39mg
  • Iron: 2.8mg
  • Sodium: 772mg
  • Calcium: 317mg

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. 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.
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