Ah, mac and cheese—it’s the quintessential comfort food that takes me straight back to childhood, but with a twist this time. Imagine the smoky aroma of sizzling bacon mingling with the vibrant green of fresh broccoli, all enveloped in a creamy, cheesy embrace. It’s like a cozy sweater for your taste buds, and honestly, who doesn’t need that in today’s whirlwind of a world?
Steps
- Prepare the necessary ingredients by thawing and chopping the broccoli florets into small pieces, slicing the bacon into strips, and shredding the cheddar cheese. This preparation will ensure a smooth cooking process.
- Cook the pasta following the package instructions until it is al dente, which usually takes about 7-10 minutes. Drain the pasta and set it aside in a colander.
- Return the pot to the stove and cook the bacon over medium heat until it becomes brown and crispy, approximately 5 minutes. Remove the bacon pieces using a slotted spoon, leaving the bacon grease in the pot.
- Add evaporated milk, smoked paprika, Dijon mustard, hot sauce, and salt to the pot with the bacon grease. Stir the mixture and allow it to heat through quickly, as the pot will still be hot from cooking the bacon.
- Reduce the heat to low and gradually whisk in the shredded cheddar cheese, one handful at a time, ensuring each batch melts completely before adding more. If the sauce becomes too thick, add a little more evaporated milk.
- Taste the cheese sauce and adjust the seasoning with more salt or hot sauce if desired.
- Combine the cooked pasta, crispy bacon, and chopped broccoli with the cheese sauce in the pot. Stir everything together until well coated, and serve immediately.
Ingredients
- 1/2 lb. frozen broccoli florets
- 4 oz. bacon
- 8 oz. medium cheddar cheese
- 1/2 lb. pasta
- 1 cup evaporated milk
- 1/2 tsp smoked paprika
- 1/2 tsp hot sauce
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
Nutritional Values
Calories: 2868.8 kcal | Carbohydrates: 217.4 g | Protein: 139.8 g | Fat: 158 g | Sodium: 4286.92 mg | Fiber: 13.72 g
FAQ
- Can I use fresh broccoli instead of frozen for this recipe?
- Yes, you can use fresh broccoli. Just make sure to chop it into small bite-sized pieces and lightly steam or cook it before adding it to the dish, as the frozen broccoli is typically pre-cooked.
- What type of cheese works best for this mac and cheese?
- Medium cheddar is recommended for a good balance of flavor and meltability. However, you can experiment with other cheeses like sharp cheddar, gouda, or even a blend to suit your taste preferences.
- Is there a substitute for evaporated milk in the cheese sauce?
- If you don’t have evaporated milk, you can use heavy cream or whole milk as a substitute. Just note that the texture and richness of the sauce might vary slightly.
- Can I make this dish in advance and reheat it later?
- While it’s best enjoyed fresh, you can prepare it in advance. Store it in an airtight container in the refrigerator and reheat on the stovetop, adding a splash of milk or evaporated milk to help loosen the sauce.
- How can I make this dish vegetarian?
- To make a vegetarian version, simply omit the bacon and use butter or oil to create the base of the cheese sauce instead of bacon fat. You can also add extra spices or smoked paprika for additional flavor.
Tips
- Prepare Ingredients in Advance: Before you start cooking, make sure to have all your ingredients ready. This includes thawing and chopping the broccoli, slicing the bacon, and shredding the cheddar cheese. This preparation will make the cooking process smoother and faster.
- Utilize Bacon Grease: After cooking the bacon until crispy, use the leftover bacon grease to create a flavorful cheese sauce. This step adds an extra layer of taste to your mac and cheese.
- Melt Cheese Gradually: When preparing the cheese sauce, add the shredded cheddar one handful at a time over low heat. Ensure each handful is fully melted before adding the next to achieve a silky and smooth sauce.
- Adjust Sauce Consistency: If your cheese sauce becomes too thick, incorporate one to two tablespoons of leftover evaporated milk to reach your desired consistency. This ensures your sauce remains creamy and smooth.
Equipment
- Slotted Spoon
- Whisk
- Colander
