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Some days are just way busier than others. Do you have those days where it seems that nothing is going as planned and there is not nearly enough time in the day to get everything done that you need to?
Well it seems I’ve been having lots of those days lately! It had gotten to be about 5pm and I hadn’t even thought about what I could make for dinner. While scanning my fridge and pantry I realized I had everything I needed to make mac and cheese. I love homemade macaroni and cheese! This time I decided to switch things up a little bit and add some bacon and broccoli. The kids and I were super excited to try it, Josh was out of town so he’d have to try it next time. 🙂 It was SO good! I’m so glad it came together exactly how I had hoped!
Bacon and Broccoli Mac and Cheese
16 oz package of elbow macaroni, cooked
3/4 lb bacon, fried and chopped
12 oz frozen broccoli florets, steamed
1 1/2 cups heavy cream
1/2 cup + 2 tablespoons butter
1/4 cup milk
2 1/2 cups medium cheddar cheese, shredded
1 1/2 cups mozzarella cheese, shredded
1 teaspoon season salt
1/2 teaspoon pepper
1/4 teaspoon granulated garlic
1 cup italian season croutons, crushed
Preheat oven to 350°F. Fry bacon and chop it. The pieces should be small but not tiny. Set aside. Prepare your elbow macaroni as directed on the packaging. Do not overcook. While your macaroni is boiling, in a large pot, combine your butter and cream over medium heat. Make sure you don’t scorch it. Next stir in your cheese. Do half of each kind until it melts down, then add the rest. Slowly stir in your milk. Lastly add your seasonings. Do not let it scorch or burn, you’ll need to watch it continuously. Once your macaroni is done, drain it well and pour the macaroni into the sauce. Add the chopped bacon and steamed broccoli. Stir until well coated by the sauce. Pour into a 9 X 13 pan, sprinkle the top with the crushed croutons and bake for 10 minutes. Serve and enjoy!
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