broccoli + bacon mac and cheese

Updated: Sep 4, 2019

prep time: 20 minutes

cook time: 30 minutes

serves 6


250g curly pasta

1/2 head broccoli

2 rashers bacon

2 tbsp chopped tarragon

100g butter

1/4 cup plain flour

3 cups milk

2 cups cheddar cheese

1/4 cup parmesan

1 cup panko bread crumbs

1 teaspoon nutmeg

salt and pepper to taste


preheat oven to 180 degrees

cook pasta until al dente, this will continue to cook when baking so make sure it doesn't overcook during the boiling stage

chop broccoli into small bite-size florets and blanch in boiling water for a few minutes, you want the broccoli to still have a little bit of bite to it as this will also continue to cook. strain and season with salt and pepper

chop and pan fry the bacon until crisp, set aside

for the bechamel sauce add 50g of butter to a pot on medium heat, once melted add the plain flour and stir constantly until you have a thick paste, this should only take a few seconds

pour the milk in slowly in a steady stream until fully incorporated and thick, stir through the nutmeg and grated cheddar cheese

to a large pot add the pasta and cheesy bechamel sauce. stir through the broccoli, bacon and tarragon

transfer the mixture to a baking dish

in a seperate bowl combine the bread crumbs, 50g of melted butter, parmesan, salt and pepper and sprinkle over the top of the pasta

bake for 25-30 minutes until golden