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One-Pan Broccoli-Bacon Mac 'n' Cheese

Photo: Randy Mayor; Styling: Missie Neville Crawford

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 6 (serving size: about 1 1/3 cups)

Butternut squash puree enhances the color here without distracting from the cheesy flavor, and it sneaks in another serving of vegetables. If you can't find frozen butternut puree, swap in an equal amount of mashed sweet potato or canned unsweetened pumpkin. $8.15 for six servings

Ingredients

  • 2 center-cut bacon slices, chopped
  • 3 garlic cloves, minced
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1 cup 1% low-fat milk
  • 1 (10-ounce) package frozen butternut squash puree, thawed
  • 10 ounce uncooked large elbow macaroni
  • 3 cups chopped broccoli florets
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)

Nutrition Information

  • calories 339
  • fat 10 g
  • satfat 5.7 g
  • monofat 2.8 g
  • polyfat 0.7 g
  • protein 18 g
  • carbohydrate 45 g
  • fiber 4 g
  • cholesterol 29 mg
  • iron 3 mg
  • sodium 566 mg
  • calcium 267 mg

How to Make It

  1. 1 Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.

  2. Remove all but 2 teaspoons bacon drippings from pan. Add garlic to ­drippings in pan; sauté 30 seconds.

  3. Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.

  4. Add pasta; cover, ­reduce heat, and ­simmer 5 minutes, ­stirring occasionally. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.

  5. 5 Stir in salt, pepper, and 4 ounces cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.