Bacon Broccoli Mac and Cheese Casserole with Sharp Cheddar
A creamy, indulgent mac and cheese with crispy bacon bits and tender broccoli florets. This comforting casserole combines sharp cheddar and fontina cheeses in a rich mustard-spiced sauce, then gets baked until bubbly with a golden broiled top. Perfect for family dinners or potluck gatherings when you want to serve something hearty and satisfying that both kids and adults will love.
Ingredients
- olive oil spray
- 6 ounces small broccoli florets
- 5 strips center cut baconturkey bacon1:1lower_fat
saltier flavor
- 10 ounces dried short pasta, like pipette or elbow
- 2 tablespoons unsalted butter
- ¼ cup unbleached all-purpose flour
- 2 cups whole milk
- ½ teaspoon dry ground mustard
- ¼ teaspoon white pepper
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- 7 ounces sharp cheddar, grated
- 9 ounces fontina, gratedgruyere1:1nutty
sharper taste
- ½ teaspoon kosher salt, or to taste
Instructions
- 1
Preheat oven and spray casserole dish with oil
- 2
Boil broccoli florets for 3 minutes, transfer to ice bath, then drain on paper towels
- 3
Cook pasta in salted water according to package directions
- 4
Cook bacon until crispy, then chop finely
- 5
Add butter to bacon fat, stir in flour and cook briefly
- 6
Whisk in milk gradually and simmer until thickened
- 7
Season sauce with mustard, peppers and nutmeg
- 8
Add half the cheeses and whisk until smooth, season with salt
- 9
Combine sauce with pasta, broccoli and most of the bacon
- 10
Transfer to casserole dish, top with remaining cheese and bake
- 11
Broil until golden on top
- 12
Sprinkle with remaining bacon and serve
Tips
Use the bacon fat for extra flavor when making the roux, but you can drain some if there's too much.
Blanching the broccoli keeps it bright green and prevents overcooking during the baking process.
Grate your own cheese for better melting and creamier texture than pre-shredded varieties.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in oven at 350F until warmed through.
Assemble completely but don't bake. Cover and refrigerate up to 1 day. Add 5-10 minutes to baking time if cold.
Serve immediately while hot and cheese is still creamy.
Common Mistakes
Don't skip the ice bath for broccoli to avoid mushy vegetables
Avoid high heat when adding cheese to prevent breaking the sauce
Substitutions
saltier flavor
FAQ
Can I use frozen broccoli instead?
Yes, thaw completely and pat dry. Skip the blanching step since frozen broccoli is already partially cooked.
What if I don't have fontina cheese?
Substitute with gruyere, monterey jack, or use all cheddar. The flavor will be different but still delicious.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in oven to maintain creaminess.