One-Pan Broccoli-Bacon Mac 'n' Cheese Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Hannah Klinger
Butternut squash puree enhances the color here without distracting from the cheesy flavor, and it sneaks in another serving of vegetables. If you can't find frozen butternut puree, swap in an equal amount of mashed sweet potato o
Ingredients
2 center-cut bacon slices, chopped
3 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup 1% low-fat milk
1 (10-ounce) package frozen butternut squash puree, thawed
10 ounce uncooked large elbow macaroni
3 cups chopped broccoli florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)
Instructions
Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.
Remove all but 2 teaspoons bacon drippings from pan. Add garlic to drippings in pan; sauté 30 seconds.
Add stock, milk, and squash 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 cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.
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