Broccoli And Bacon Mac N’ Cheese. New Music From Paul Mayson.

Q: Why can’t your nose be 12 inches long?
A: Because then it would be a foot.

Crunchy broccoli and smoky bacon are fantastic additions to creamy mac n’ cheese. The stovetop cheese sauce, with a hint of Dijon, is super easy to make and takes less than 10 minutes.

Broccoli And Bacon Mac N’ Cheese

Ingredients:

8 ounces cavatappi or other corkscrew pasta
4 cups broccoli florets
4 slices bacon, chopped
4 green onions, chopped (white and green parts separated)
Freshly ground pepper
2 tablespoons flour
2 teaspoons Dijon mustard
1 cup 2% milk
1 1/2 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese

Directions:

1. Cook pasta according to package directions, adding the broccoli during the last 3 minutes of cooking time. Reserve 1 cup cooking water, then drain.

2. Meanwhile, cook bacon in a large saucepan over medium heat, stirring occasionally, until golden and slightly crisp, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve the drippings in the pan.

3. Add the white part of the green onions, 1/4 teaspoon salt and a few grinds of pepper to the saucepan. Cook for 1 minute. Whisk in the flour and mustard. Cook, whisking, until the flour is lightly toasted, about 2 minutes.

4. Whisk in the milk and reserved pasta water. Cook, whisking, until slightly thickened, about 5 minutes. Add the cheeses and cook, whisking, until creamy, about 2 more minutes.

5. Stir the pasta, broccoli and bacon into the cheese sauce. Season with salt and pepper. Serve topped with the green part of the green onions.

Serves 4

Recipe slightly adapted from Food Network Magazine