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overhead close-up view of a small black bowl filled with baked macaroni and cheese garnished with chopped chives it rests on a flat vintage metal cheese grater with a black and white striped towel resting next to it and a scallop-edged metal bowl filled with chopped chives and a small wooden spoon rest in the upper right corner

No- Boil Mac & Cheese with Broccoli and Bacon


  • Author: Heidi Clark
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

 A velvety cheese sauce coats uncooked pasta, broccoli florets, and crispy bacon. While the oven heats up, you make the sauce! Pop the assembled dish in  the oven for 30-40 minutes to bake, and dinner is ready! With only two pans to wash, what’s not to love about this recipe?! 


Scale

Ingredients

3 slices cooked bacon, chopped 

3 Tbsp butter

2 Tbsp all-purpose flour

2 cups of whole milk

1 cup of water

1/4 cup of heavy cream

1 tsp sea salt

1 Tbsp dried minced onion

1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp crushed red pepper flakes

1 tsp dijon mustard

1/2 cup full-fat sour cream

1 cup shredded cheddar cheese, for the sauce

3/4 cup shredded cheddar cheese, for topping before baking

2 cups chopped broccoli florets

7-ounces dry uncooked pasta {see notes}

minced chives, for garnish 


Instructions

Preheat the oven to 350°. Lightly butter a nine-inch cast iron skillet.  If you don’t have a skillet use a 8×11.5-inch baking dish.  Place the skillet or baking dish on a cookie sheet.  The skillet or dish will be very full and the cookie sheet will catch any drips!

Put the dry, uncooked pasta into the baking vessel. Place broccoli florets and bacon on top. Set aside.

Combine the salt, dried onion, and spices in a small ramekin.

Melt the butter in a medium-sized saucepan.  When butter is hot and just a tad bubbly, add the flour and whisk for one minute. Whisk in the milk, cream and water. Add the spice mixture and dijon mustard and whisk well. Over medium-high heat bring to a boil, while whisking constantly. Continue whisking constantly, and reduce the heat to medium-low. Simmer until slightly thickened, about 5 minutes. Add the sour cream and whisk until smooth.  Remove the pan from the heat and whisk in the one cup of grated cheddar, until smooth.  Pour the cheese sauce over the prepared baking vessel. Stir lightly to coat the ingredients with the sauce.  Sprinkle the remaining 3/4 cup of cheddar over the top.  Place the baking vessel in the oven {on the cookie tray}. If you use a thinner type of pasta such as elbow macaroni or rotini the skillet will bake between 25 and 30 minutes. If you use a thick, sturdy style of pasta such as rigatoni or trompetti the skillet will bake between 35 and 40 minutes.  The casserole will be bubbly, the pasta tender, and a few edges will be browned. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with minced chives just before serving, if desired.

Recipe adapted from Rachel Ray

 


Notes

I used Trompetti pasta for the mac & cheese. {not an affiliate link, just sharing what I love!}

I like a creamy style mac & cheese. If you prefer a tad drier mac & cheese use 8-ounces of dry pasta instead.

Do something nice for yourself while the No-Boil Mac & Cheese bakes.  You deserve it!!!

 

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: noboilmacandcheese macaroniandcheese broccoli bacon dinner quickandeasy