Pasta with Broccoli Cheese and Bacon
Indulge in the ultimate comfort food with this irresistible Pasta with Broccoli Cheese and Bacon recipe! Featuring tender pasta, vibrant broccoli florets, and crispy bacon crumbles, all luxuriously coated in a creamy, homemade cheddar-Parmesan cheese sauce, every bite is a perfect harmony of flavors and textures. The dish comes together in just 40 minutes, making it an ideal weeknight dinner or a crowd-pleasing option for gatherings. Plus, a hint of garlic powder adds an extra layer of savory depth to the cheesy goodness. Whether you’re looking for a cozy meal or a way to elevate classic pasta, this recipe is sure to become a family favorite. Serve it fresh and hot, optionally topped with extra bacon and Parmesan for a decadent finishing touch!
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Recipe Information
Ingredients
- 12 oz Pasta (penne, fusilli, or similar)
- 3 cups Broccoli florets
- 6 slices Bacon
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Milk (whole or 2%)
- 2 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder (optional)
- 1 gallon Water
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the pasta according to package instructions until al dente. About 3 minutes before the pasta is done, add the broccoli florets to the boiling water to cook them. Reserve 1/2 cup of pasta water before draining the pasta and broccoli. Set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the bacon slices and cook until crisp, about 5-7 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to cool. Once cooled, crumble the bacon into small pieces and set aside.
In the same skillet, remove excess bacon grease, leaving about 1-2 teaspoons in the pan. Add the butter to the skillet and melt over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
Slowly pour in the milk while whisking continuously to avoid lumps. Cook for 2-3 minutes, allowing the mixture to thicken slightly. Lower the heat and stir in the shredded cheddar cheese and Parmesan cheese until melted and smooth.
Season the cheese sauce with salt, black pepper, and garlic powder (if using). If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the drained pasta and broccoli to the skillet with the cheese sauce. Gently toss to coat everything evenly in the sauce.
Fold in the crumbled bacon, reserving a small handful for garnish if desired. Serve immediately, garnished with additional bacon and Parmesan cheese if preferred.
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 5912 mg | 257% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 31.3 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3048 mg | 234% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
