Smoky Bacon Broccoli Cheddar Mac & Cheese

• Meat

  • 1 lb Bacon, crisp then crumbled fried

• Produce

  • 3 cups Broccoli florets, frozen
  • 1 tsp Chipotle, powder
  • 2 tsp Garlic
  • 1 White onion, large

• Canned Goods

  • 2 (10 and 3/4 oz. cans broccoli cheese soup

• Condiments

  • 1/2 cup Mayonnaise

• Pasta & Grains

  • 1 lb Short pasta cooked al dente according to

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt & pepper

• Dairy

  • 2 tbsp Butter
  • 8 oz Cheddar cheese, sharp
  • 1/4 cup Milk
  • 1/3 cup Parmesan cheese, grated

Found on 4sonrus.com

Description

Ingredients

• 1 lb short pasta cooked al dente according to the package directions, and drained
• 2 (10 and 3/4 oz.) cans broccoli cheese soup
• 8 oz extra sharp cheddar cheese, shredded
• 3 cups of frozen broccoli florets, thawed
• 1/2 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large white onion, chopped
• 2 tbsp butter
• 2 tsp minced garlic
• 1 lb of bacon, fried crisp then crumbled
• 1 tsp smoked paprika
• salt & pepper, to taste
• 1-2 tsp chipotle powder

Directions

• Add the butter to a medium skillet over medium heat, stir in the diced onion and cook-- stirring occassionally-- until the onions are beginning to brown.In a large bowl, add the pasta, soup, cheeses, broccoli, mayonnaise, milk, onion, garlic, half of the bacon, smoked paprika, salt, and pepper. Stir everything together, just until evenly combined.Spray a 9x13 baking dish with non-stick cooking spray. Pour the mac and cheese into the pan and use a spatula to smooth it out into an even layer. Sprinkle the chipotle powder and the remaining bacon evenly out over the top of the macaroni.Bake the mac & cheese at 350 degrees for 30 minutes.