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Healthy Recipes | One Pot Bacon Broccoli Mac And Cheese

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A little bit of naughty, a little bit of nice, and a lot of portion control. That’s my approach to food. 😂  So when I decided to make some mac and cheese and put bacon in it, I knew that I had to at least throw some broccoli in there as well. It was a reasonable compromise because bacon and broccoli go really well together and the broccoli adds some much needed texture in this ooey-gooey One Pot Bacon Broccoli Mac and Cheese. Now let’s just see if I can do that portion control part…

I first tried this evaporated milk cheese sauce method a few weeks ago when making the skillet macaroni and cheese recipe from Daniel Shumski’s book, Will It Skillet? This super fast, easy, and absolutely fool-proof method of creating a smooth and silky cheese sauce is my new favorite. So this time, I swapped out the butter for bacon fat, changed up the seasoning, and added broccoli and crumbled bacon. The result was fantastic. But do I really need to even say that? BACON.

Loaded with gorgeous green broccoli and topped with crispy bacon, this cheesy comfort food is ready to rock your face off. My family goes bonkers over this bacon broccoli mac and cheese!

Bacon broccoli mac and cheese loaded with broccoli and topped with crispy bacon… this cheesy comfort food is ready to rock your face off! My family goes nuts over this easy macaroni and cheese casserole!

One Pot Bacon Broccoli Mac And Cheese

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4

Ingredients:

  • 1/2 tsp smoked paprika  
  • 1/2 tsp hot sauce  
  • 1/2 tsp Dijon mustard 
  • 1/4 tsp salt  
  • 1/2 lb frozen broccoli florets 
  • 4 oz bacon 
  • 8 oz medium cheddar  
  • 1/2 lb pasta  
  • 1 cup evaporated milk 

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Instructions:

  1. First, Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese.
  2. Second, Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside.
  3. Next, Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.
  4. Add the evaporated milk, smoked paprika, Dijon, hot sauce, and salt to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon).
  5. Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can.
  6. Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.



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