Bacon and Broccoli Mac & Cheese

Time

• Preparation: 20 min
• Baking: 20-25 min

Ingredients

4-6 servings:

• 1 lb pasta (shells, wagon wheels, or another shape with ridges)
• 2 cups frozen broccoli (small pieces, approx 1 inch big)
• 2 cups whole milk (can substitute low-fat milk)
• 2-3 cloves garlic, minced or pressed
• 2 Tbsp butter
• 1 Tbsp Dijon Mustard
• 2 Tbsp AP flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• 1 cup sharp cheddar cheese, grated
• 1/3 cup Emmentaler cheese, grated
• 1/4 cup Parmesan cheese, grated
• 2-3 slices of bacon, cooked and diced (to garnish) (can substitute turkey bacon if desired)

Equipment:

• skillet
• 9 x 13 baking or casserole dish
• whisk
• large stock pot

Directions

1. Preheat oven to 350°F

2. Cook bacon until crispy. Set aside to drain on a paper towel. When cool, small dice.

3. Cook pasta according to package until al dente. Add broccoli in the final 2 minutes of cook time. Drain and set aside.

4. In a large skillet, saute garlic for 2-3 min in butter until golden. Add flour and whisk into roux.

5. Add milk, mustard, and spices to roux and continue whisking. When sauce begins to thicken, add cheddar, Emmentaler, and bacon bits. Stir until cheese has melted and is bubbling (but not brown).

6. Combine pasta and cheese sauce and toss evenly to coat. Sprinkle with Parmesan.

7. Bake uncovered for approximately 20 min, or until cheese is bubbling and top is golden. Allow to sit 5 min before serving.