Wednesday, January 9, 2013

Bacon and Broccoli Mac and Cheese

So I wouldn't call this Mac and Cheese. More of pasta casserole with a cheese binder.  It just wasn't the creamy globule mess that you think of when you think of a homemade mac and cheese. Of course this is a CL recipe so that may be why.

However, it was very good.  I love broccoli so that and the bacon...mmm.  And actually the green onions had a definitive flavor, as well.  It was really good and I would definitely have again.

D made it.  He didn't say anything but it did require 3 pots, I noticed when I was doing the dishes.  Eh.

We had with salad.

Bacon and Broccoli Mac and Cheese

This one-dish meal will win over adults and children alike. Substitute English peas or fresh spinach for the broccoli, if you prefer.

Yield: Serves 4 (serving size: 1 1/2 cups)
Hands-on:12 Minutes
Total:36 Minutes

Photo by: Photo: Johnny Autry;
Styling: Leigh Ann Ross
3 cups broccoli florets
8 ounces uncooked rigatoni
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
2 ounces reduced-fat processed American cheese, cut into pieces
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

1. Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

Nutritional Information
Calories: 413; Fat: 13.3g; Saturated fat: 7.5g; Monounsaturated fat: 3.4g; Polyunsaturated fat: 0.9g; Protein: 19.6g; Carbohydrate: 53.4g; Fiber: 3.8g; Cholesterol: 39mg; Iron: 2.8mg; Sodium: 772mg; Calcium: 317mg

Cooking Light APRIL 2012

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