Bacon and Broccoli Mac and Cheese

By á-48458

Yield: Serves 4 (serving size: 1 1/2 cups)
413 a serving

Ingredients

• 3 cups broccoli florets $
• 8 ounces uncooked rigatoni $
• 1 tablespoon butter $
• 1 1/2 tablespoons all-purpose flour $
• 1 1/4 cups 2% reduced-fat milk $
• 2 ounces reduced-fat processed American cheese, cut into pieces $
• 1/4 cup thinly sliced green onions
• 1/2 teaspoon salt $
• 1/4 teaspoon freshly ground black pepper
• 2 slices center-cut bacon, cooked and crumbled $
• 2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

Preparation

Step 1

1. Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.