Ingredients

The following ingredients have 4 Servings
  • 1 lb short pasta cooked al dente according to the package directions (and drained)
  • 2 10 and 3/4 oz. cans broccoli cheese soup
  • 8 oz extra sharp cheddar cheese (shredded)
  • 3 cups of frozen broccoli florets (thawed)
  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 large white onion (chopped)
  • 2 tbsp butter
  • 2 tsp minced garlic
  • 1 lb of bacon (fried crisp then crumbled)
  • 1 tsp smoked paprika
  • salt & pepper (to taste)
  • 1-2 tsp chipotle powder

Instruction

  • Add the butter to a medium skillet over medium heat, stir in the diced onion and cook-- stirring occassionally-- until the onions are beginning to brown.
  • In a large bowl, add the pasta, soup, cheeses, broccoli, mayonnaise, milk, onion, garlic, half of the bacon, smoked paprika, salt, and pepper. Stir everything together, just until evenly combined.
  • Spray a 9x13 baking dish with non-stick cooking spray. Pour the mac and cheese into the pan and use a spatula to smooth it out into an even layer. Sprinkle the chipotle powder and the remaining bacon evenly out over the top of the macaroni.
  • Bake the mac & cheese at 350 degrees for 30 minutes.