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Bacon and Broccoli Mac and Cheese
American

Bacon and Broccoli Mac and Cheese

A proper stovetop cheese sauce — no packet, no roux lumps — with bacon and broccoli so it stands up as dinner.

Total
35 min
Prep
10 min
Cook
25 min
Serves
4
  • comfort
  • kid-friendly
  • one-pan

Ingredients

For 4 servings

  • bacon8 oz
  • macaroni12 oz
  • cheddar cheese8 oz
  • broccoli florets4 cup
  • whole milk2 cup
  • butter2 tbsp
  • all-purpose flour6 tsp
  • dijon mustard2 tsp
  • smoked paprika1 tsp
  • salt4 tsp

You'll need

pot · whisk

Method

  1. Crisp the bacon in a large pot over medium heat. Lift it out onto paper, leaving the fat behind.

    8 min · fry

  2. Boil the macaroni in salted water, adding the broccoli for the last three minutes so it stays bright. Drain.

    10 min · boil

  3. In the bacon pot, melt the butter into the fat, stir in the flour and cook it for a minute so it loses the raw taste.

    2 min · fry

  4. Whisk in the milk a splash at a time until smooth, then simmer until it coats the back of a spoon.

    4 min · simmer

  5. Off the heat, stir in the cheddar a handful at a time with the mustard and paprika. Off the heat matters — boiled cheese sauce goes grainy.

    3 min · stir

  6. Fold the pasta and broccoli through the sauce and scatter the bacon over the top.

    2 min · toss

Serving suggestion

Eat it straight from the pot while the sauce is loose — it tightens as it sits.

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