Broccoli and Bacon Mac & Cheese



Broccoli and Bacon Mac & Cheese

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5 slices cooked bacon, chopped

1 head broccoli, florets finely shaved and stalks roughly chopped

3 cups short pasta (such as macaroni, farfalle or small shells) 

1 cup evaporated milk

2 1/2 cups grated Monterey Jack cheese (or spicy cheddar)

Salt (to taste)


To a soup pot, add pasta. Add just enough water to cover the pasta and bring to a boil for about 6 minutes or until al dente, stirring often. 

Stir in broccoli stalks and continue to cook for another 4 minutes.

Stir in evaporated milk and gradually add grated cheese, a handful at a time, stirring until completely melted. Continue to cook for about 5 minutes until the sauce begins to thicken*.

Stir in bacon and shaved broccoli florets, keeping a few for garnish.


*If sauce appears too soupy, remove soup from stovetop and let stand for 5 minutes. It will continue to thicken as it cools.


You won’t find hard and fast rules about measurements, ingredients or techniques here. 5 Ingredient recipes are intended to help you find your footing and confidence in the kitchen. Make them your own – you’re a great cook!

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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