Cheesy Broccoli Macaroni With Bacon
"I found the original recipe on Allrecipes.com, 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"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.