Smoky Bacon Broccoli Cheddar Mac & Cheese

5 from 1 vote

Creamy homemade mac and cheese is studded with bacon and broccoli, with a hint of smoky heat stirred right in.

Prep Time10

Cook Time30

Total Time40

Course: Casserole, Main Course

Cuisine: American

Servings:

Calories: 483kcal

1 lb short pasta cooked al dente according to the package directions and drained
2 10 and 3/4 oz. cans broccoli cheese soup
8 oz extra sharp cheddar cheese shredded
3 cups of frozen broccoli florets thawed
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 cup milk
1 large white onion chopped
2 tbsp butter
2 tsp minced garlic
1 lb of bacon fried crisp then crumbled
1 tsp smoked paprika
salt & pepper to taste
1-2 tsp chipotle powder

Add the butter to a medium skillet over medium heat, stir in the diced onion and cook-- stirring occassionally-- until the onions are beginning to brown.
In a large bowl, add the pasta, soup, cheeses, broccoli, mayonnaise, milk, onion, garlic, half of the bacon, smoked paprika, salt, and pepper. Stir everything together, just until evenly combined.
Spray a 9x13 baking dish with non-stick cooking spray. Pour the mac and cheese into the pan and use a spatula to smooth it out into an even layer. Sprinkle the chipotle powder and the remaining bacon evenly out over the top of the macaroni.
Bake the mac & cheese at 350 degrees for 30 minutes.

Adapted from Chin Deep