Ingredients

The following ingredients have 4 Servings
  • 3-4  slices cooked bacon
  • 5-6 oz freshly grated cheddar cheese ((see notes))
  • 3 cups broccoli florets ((steamed or blanched))
  • 8 oz dry pasta
  • 1/4 cup  unsalted butter
  • 1/4  cup all purpose flour
  • 2 cups whole milk ((room temperature or warmed))
  • 1/4 tsp salt
  • 1/4 tsp  garlic powder
  • 1/8  tsp black pepper
  • additional salt and pepper (to taste, if desired)

Instruction

  • Pre-heat oven to 350 degrees F.
  • Measure out all your ingredients, chop your broccoli, and grate your cheese.
  • Boil pasta per package instructions (times will vary a smidge by brand/shape) until al dente. Drain and set aside one done.
  • While the pasta cooks, start your sauce and broccoli.
  • Cook broccoli via your favorite method. I'm a big fan of quickly blanching broccoli in boiling hot water until the florets turn 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. 
  • Season with garlic powder, salt, and pepper, to taste.
  • Slowly pour in your room temperature 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.
  • Sprinkle 5-6 ounces of freshly grated cheese on top of the pasta.
  • Pour your cream sauce over the noodles and cheese. 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.