Bacon, Broccoli Mac and Cheese

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  • 3-4 slices of bacon, cooked
  • 5-6 ounces freshly grated cheddar cheese [see below]
  • 3 cups broccoli florets, steamed or blanched
  • 8 oz pasta [measured by weight]
  • 1/4 cup [1/2 stick] unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups whole milk, room temperature
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • season with additional salt and pepper to taste, if desired


  1. Pre-heat oven to 350
  2. Next measure out all your ingredients, chop your broccoli and grate your cheeses.
  3. Boil pasta per package instructions [times will vary a smidge by brand/shape] until al dente. Drain and set aside once done.
  4. While the pasta cooks, start your sauce and your broccoli.
  5. Cook broccoli via your favorite method. I’m a big fan of quickly blanching broccoli in hot water until the florets are bright green and tender.
  6. For the sauce, melt 1/2 stick of butter [1/4 cup] over medium heat.
  7. Add flour and whisk constantly while the flour cooks off into a roux, approx. 3 minutes.
  8. Next season with garlic powder, salt and pepper. [add extra to taste]
  9. Slowly pour in your milk, whisking constantly until smooth and fully incorporated. Remove from heat. Sauce will thicken as it rests.
  10. Add pasta and broccoli florets to a 9-inch baking dish [or larger]
  11. Sprinkle 5-6 ounces of freshly grated cheese on top of the pasta.
  12. Pour your cream sauce over the noodles and cheese and use a rubber spatula to fold it all together. Feel free to top with a little extra cheese if you’d like, then top with bacon.
  13. Bake on center rack at 350 F for 20 minutes until hot and bubbly.

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