Cheesy Broccoli Macaroni With Bacon |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found the original recipe on , it was submitted to them by Dorothy Pritchett. The recipe called for elbow pasta,but I used rotini,since that was what was on hand. I did however make a few changes to the recipe. The amounts of salt and pepper are to taste.The original recipe just called for cooking it on the stovetop. But after adding some more stuff, I decided it should be baked to give the top a golden color.Submitted to ZAAR on February 27th, 2009 Ingredients:
6 slices bacon, cooked slightly crisp, divided |
1 1/2 cups uncooked elbow macaroni |
1 cup frozen chopped broccoli |
8 ounces processed cheese food, cubed (like velveeta) |
1/3 cup milk |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/3 cup shredded sharp cheddar cheese |
Directions:
1. In a large saucepan, cook pasta according to package directions.
2. When pasta is almost done, add broccoli.
3. Cook until broccoli is just heated through.
4. Drain, and return to pan.
5. Over low to medium heat add cubed cheese,4 pieces of crumbled bacon,milk,salt and pepper.( you might need to add a bit more milk so it won't be to thick ).
6. Stir until cheese is melted.
7. Pour into a greased 2 quart casserole dish.
8. Sprinkle top with shredded cheese, crumble remaining bacon and sprinkle over cheese.
9. Bake for 25 minutes or until top is lightly browned.
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