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
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
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.
Recipe slightly adapted from Food Network Magazine
Lots of ‘Oohs’ to sing along with while we do some electro-pop dancing to Netherlands-based singer Paul Mayson’s new song.