Prepare to embark on a culinary journey that will transform your ordinary mac and cheese into an extraordinary taste sensation! This isn't just another pasta dish – it's a creamy, smoky, crispy masterpiece that will have your taste buds dancing and your family begging for seconds. Imagine perfectly cooked macaroni embraced by rich smoked Gouda, studded with crispy bacon bits, and dotted with tender broccoli florets – a symphony of flavors that elevates the classic comfort food to gourmet heights.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz elbow macaroni
- 4 slices bacon, chopped
- 2 cups broccoli florets
- 2 cups shredded smoked Gouda cheese
- 2 cups milk
- 1/4 cup flour
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz elbow macaroni, 4 slices of chopped bacon, 2 cups of broccoli florets, 2 cups of shredded smoked Gouda cheese, 2 cups of milk, 1/4 cup of flour, and salt and pepper to taste.
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. During the last 2 minutes of cooking, add the broccoli florets to the pot to blanch them. Drain the macaroni and broccoli together and set aside.
- In the same pot, add the chopped bacon and cook over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of bacon fat in the pot.
- Sprinkle the flour into the pot with the bacon fat and whisk continuously for about 1-2 minutes to create a roux. This will help thicken the cheese sauce.
- Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook the mixture over medium heat until it thickens and begins to bubble, about 5-7 minutes.
- Once the milk mixture has thickened, remove it from the heat and stir in the shredded smoked Gouda cheese until melted and smooth. Season with salt and pepper to taste.
- Add the drained macaroni and broccoli to the cheese sauce, stirring well to combine all the ingredients evenly.
- If desired, transfer the mixture to a greased baking dish for a baked version. Preheat your oven to 350°F (175°C) and bake for about 15-20 minutes until bubbly and golden on top. Alternatively, you can serve it directly from the pot.
- Once done, remove from the oven or stove and stir in the crispy bacon pieces. Serve hot, garnished with additional smoked Gouda or freshly cracked black pepper if desired.
Tips
- Cheese Selection: Use freshly shredded smoked Gouda for the most intense flavor. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Bacon Technique: Cook bacon slowly to render maximum fat and achieve perfect crispiness. Pat bacon dry with paper towels to ensure maximum crunch.
- Roux Mastery: Whisk the flour and bacon fat continuously to prevent burning and create a smooth base for your cheese sauce.
- Prevent Grainy Sauce: Remove the milk mixture from heat before adding cheese, and stir until smooth to prevent the cheese from becoming grainy.
- Optional Baking: For a crispy top, sprinkle additional cheese or breadcrumbs before baking for a golden, crunchy finish.
- Make-Ahead Friendly: This dish can be prepared in advance and refrigerated, then baked when ready to serve.
- Vegetable Tip: Don't overcook the broccoli – blanching ensures it remains bright green and retains its nutritional value.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 22g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 75mg
