Cheesy Broccoli Macaroni With Bacon

Prep Time
Cook Time
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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 " ZAZZ " on August 7th.,2012"

Original recipe yields 4 servings


  • Serving Size: 1 (183.6 g)
  • Calories 216.3
  • Total Fat - 5.7 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 24.7 mg
  • Sodium - 788.9 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 3 g
  • Sugars - 4.1 g
  • Protein - 14.2 g
  • Calcium - 73.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 23.2 mg
  • Thiamin - 0.6 mg

Step 1

In a large saucepan, cook pasta according to package directions.

Step 2

When pasta is almost done, add broccoli.

Step 3

Cook until broccoli is just heated through.

Step 4

Drain, and return to pan.

Step 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 ).

Step 6

Stir until cheese is melted.

Step 7

Pour into a greased 2 quart casserole dish.

Step 8

Sprinkle top with shredded cheese, crumble remaining bacon and sprinkle over cheese.

Step 9

Bake for 25 minutes or until top is lightly browned.

Tips & Variations

No special items needed.