Recipe Detail

Broccoli Bacon Mac and Cheese

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Number of Servings:


  1. 2 slices - center-cut bacon chopped
  2. 3 cloves - garlic minced
  3. 2 cups - unsalted chicken stock
  4. 1 cups - 1% low-fat milk
  5. 1 packages - (10-ounce) frozen butternut squash puree (OR mashed pumpkin or sweet potato) thawed
  6. 10 ounces - uncooked large elbow macaroni
  7. 3 cups - chopped broccoli florets
  8. 1/2 teaspoons - salt
  9. 1/2 teaspoons - freshly ground black pepper
  10. 5 ounces - sharp cheddar cheese (about 1-1/4 cups) shredded and divided


Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crispy, turning at least once. Remove bacon from pan and set aside.

Remove all but 2 teaspoons bacon drippings from pan. Add garlic to ­drippings in pan; sauté for 30 seconds, just until fragrant.

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

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.

Stir in salt, pepper, and 4 ounces of cheese. Sprinkle bacon and remaining cheese on top.

Cover; let stand 1 minute before serving.


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