INGREDIENTS
- 3-4 slices of bacon, cooked
- 5-6 ounces freshly grated cheddar cheese [see below]
- 3 cups broccoli florets, steamed or blanched
- 8 oz pasta [measured by weight]
- 1/4 cup [1/2 stick] unsalted butter
- 1/4 cup all purpose flour
- 2 cups whole milk, room temperature
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- season with additional salt and pepper to taste, if desired
INSTRUCTIONS
- Pre-heat oven to 350
- Next measure out all your ingredients, chop your broccoli and grate your cheeses.
- Boil pasta per package instructions [times will vary a smidge by brand/shape] until al dente. Drain and set aside once done.
- While the pasta cooks, start your sauce and your broccoli.
- Cook broccoli via your favorite method. I’m a big fan of quickly blanching broccoli in hot water until the florets are bright green and tender.
- For the sauce, melt 1/2 stick of butter [1/4 cup] over medium heat.
- Add flour and whisk constantly while the flour cooks off into a roux, approx. 3 minutes.
- Next season with garlic powder, salt and pepper. [add extra to taste]
- Slowly pour in your milk, whisking constantly until smooth and fully incorporated. Remove from heat. Sauce will thicken as it rests.
- Add pasta and broccoli florets to a 9-inch baking dish [or larger]
- Sprinkle 5-6 ounces of freshly grated cheese on top of the pasta.
- Pour your cream sauce over the noodles and cheese and use a rubber spatula to fold it all together. Feel free to top with a little extra cheese if you’d like, then top with bacon.
- Bake on center rack at 350 F for 20 minutes until hot and bubbly.
Credits to: m.facebook.com/Through-A-Country-Mommas-Eyes-117995415057368/
