Description
A creamy, comforting one-pot mac and cheese loaded with crispy bacon and tender broccoli florets. This easy stovetop recipe delivers rich cheese sauce and perfectly cooked pasta in a single pot for minimal cleanup.
Ingredients
Scale
- 8 oz macaroni
- 4 slices bacon, chopped
- 2 cups broccoli florets
- 2 cups shredded cheddar cheese
- 2 cups milk
- 2 tbsp butter
- 1 tbsp all-purpose flour
- Salt and pepper to taste
Instructions
- Cook bacon in large pot until crispy; remove and set aside.
- Add butter to bacon drippings and melt.
- Whisk in flour to create roux and cook 1 minute.
- Gradually whisk in milk until smooth and thickened.
- Stir in shredded cheese until melted and creamy.
- Add macaroni and broccoli to cheese sauce.
- Simmer 8-10 minutes until pasta is tender and broccoli is cooked.
- Stir in cooked bacon and season with salt and pepper.
- Serve immediately while hot and creamy.
Notes
- Use block cheese for better melting quality.
- Broccoli can be steamed separately if preferred.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat with additional milk to restore creaminess.
- For gluten-free version, use gluten-free pasta and flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg