It’s the dark and gray month of November here in Vermont. So what is better than tucking in when you get home with a nice warm plate of macaroni and cheese? This one-pan dish is easy to make, plus it’s filled with broccoli and winter squash with less cheese, so you can feel good about eating this healthy twist on an all-time favorite!
I made this dish one lazy Saturday night; it had been a long day and I wanted something tasty and satisfying for dinner and yet I didn’t want to be in the kitchen cooking all night. I love one-pot meals, along with being simple to cook it makes cleanup easy! And this dish is easy enough you can fix it on a busy weeknight.
Don’t be put off from the color; the squash can give the dish an almost neon orange color. The broccoli gives a nice crunch with the creamy cheesy noodles and the bacon lends just a hint of a smoky flavor. Vegetarians (and other eaters) can easily omit the bacon and substitute vegetable broth or water for a completely veggie meal. I buy bacon a couple of times a year and when I do (unless I plan on frying up the entire package), I’ll wrap two-slice servings individually in cellophane and stick it in the freezer in a plastic bag so I have two slices ready to go for recipes like this. No need to defrost, just chop and fry. Served with a simple salad of greens, this was one dish you’ll definitely want to go back for seconds and put on your winter meal rotation!
One-Pan Broccoli-Bacon Mac ‘n’ Cheese
This recipe first appeared in the September 2015 issue of Cooking Light magazine.
Serves 6 (serving size: about 1 1/3 cups)
2 center-cut bacon slices, chopped
3 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup 1% low-fat milk
1 (10-ounce) package frozen butternut squash puree, thawed
10 ounce uncooked large elbow macaroni
3 cups chopped broccoli florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces sharp cheddar cheese, shredded and divided (about 1 1/4 cups)
1 Heat a large skillet over medium-high heat. Add bacon; cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.
2. Remove all but 2 teaspoons bacon drippings from pan. Add garlic to drippings in pan; sauté 30 seconds.
3. Add stock, milk, and squash to pan; bring to a boil, stirring occasionally.
4. Add pasta; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in broccoli; cover and cook 3 minutes or until pasta is done and sauce is thickened.
5. Stir in salt, pepper, and 4 ounces cheese. Sprinkle bacon and remaining cheese on top. Cover; let stand 1 minute.
MVK’s *Like* of the Week: Rubbermaid Easy Find Lids
This endorsement is sponsored by Cooking Light and Rubbermaid®.
One morning as I was making my lunch, I was lamenting the condition of my leftover dish drawer. I was in a hurry and trying to find containers plus a lid to go with each one so I could pack up my lunch. I try to keep things organized in the kitchen, but when I’m in a hurry, I can never find things easily and get frustrated with myself for not organizing things better and that I’m running late. That afternoon, I received an email asking if I wanted to test out Rubbermaid’s Easy Find Lids. I answered quickly with a resounding YES!
This 20-piece set includes different size nesting containers with the same cover fitting each one! Plus the covers snap together, so they are no longer roaming around all over the drawer! The different sizes are great for all sorts of things; they are handy for packing leftovers for lunch, prepping ingredients for dinner, and keeping my dried beans and grains in the cupboard. Best of all, when I’m getting ready for lunch, I’m not spending forever trying to find a lid, they are all right there. I’m thinking about buying another set!