Growing up, macaroni and cheese was one of my favorite dishes! Back then, I believe it often came out of a blue box. Now, I have nothing against those blue boxes; but, I believe the last time I ate macaroni and cheese from one of them was sometime in college around 2am…
Though my flavor preferences have grown up a bit, macaroni and cheese is still one of my favorite comfort foods! 🙂
Now, I love whole grain pasta with a lighter cheese sauce. Plus, if I can sneak in a few extra vegetables without changing the flavor, even better!
I also love broccoli-cheddar soup! A few years ago, I decided to combine the two.
Mac N Cheese + Broccoli-Cheddar Soup = AMAZING.
Broccoli-Cheddar Mac n Cheese 25 minutes
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
2 c. milk
Salt and pepper
4-8 oz. light cream cheese
6-8 oz. pureed squash
2 c. cheddar cheese, shredded
1 – 2c. carrots, finely grated
1 – 2 c. broccoli, finely grated
4 slices of bacon, cooked & chopped
1 tsp. Sriracha
1 lb. whole grain pasta
- In a medium saucepan, melt the butter over low heat. Then, whisk in the flour and raise the temperature to medium. Allow the paste to cook for 1-2 minutes. Next, whisk in the milk and season with salt and pepper. Bring the mixture to a boil and continue stirring until mixture is thick enough to coat the back of a spoon. Then, whisk in the cream cheese, pureed squash, cheddar cheese, carrots, broccoli, bacon, and Sriracha. Allow the mixture to cook for an additional 6-10 minutes, stirring occasionally.
- Heat a large saucepan filled halfway with salted water over medium heat. Once boiling, add the pasta and boil for 6-10 minutes, until al dente. Drain, then return to the large saucepan. Pour the cheese sauce over the pasta and stir until well combined. Garnish with extra bacon and fresh parsley.
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