Smoky Bacon Broccoli Cheddar Mac & Cheese
Creamy homemade mac and cheese is studded with bacon and broccoli, with a hint of smoky heat stirred right in.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Casserole, Main Course
Cuisine: American
Servings: 12
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.
Calories: 483kcal | Carbohydrates: 32g | Protein: 17g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 504mg | Potassium: 281mg | Fiber: 2g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 21mg | Calcium: 196mg | Iron: 1mg