I just realized that my last three recipes were all full-blown comfort meals…I don’t mind it at all! This time of year certainly calls for warm meals that make you want to stay inside and forget about the cold New England weather outside. This mac and cheese was the perfect winter recipe – it has plenty of cheese while sneaking in a bunch of veggies! Then the addition of crumbled bacon is the perfect topping. Enjoy and stay warm!
Broccoli Bacon Mac 'n Cheese
Adapted from: Cooking Light Magazine
- 2 slices bacon, cooked and crumbled (or more if desired)
- 3 garlic cloves, minced
- 1/4 cup diced onion
- 2 cups chicken stock
- 1 cup milk (I used soy)
- 1 10-oz package frozen butternut squash puree, thawed
- 10 oz uncooked pasta
- 4 cups broccoli florets
- 1 1/4 cups shredded sharp cheddar cheese
- Salt and pepper
1.) Heat a large skillet or dutch oven over medium-high heat. Cook bacon until crisp and remove from pan onto a paper towel-lined plate.
2.) Add onion and garlic to bacon drippings and saute until soft. Add stock, milk, and squash and bring to a boil, stirring occasionally.
3.) Add pasta, cover, and reduce heat. Simmer for 5 minutes, stirring occasionally, then add in broccoli. Cook until pasta is done and sauce is thickened.
4.) Add 1 cup of cheese and salt and pepper to taste. Sprinkle bacon and the rest of the cheese on top.