One Pot Bacon Broccoli Mac and Cheese

$6.81 recipe / $1.70 serving
by Beth - Budget Bytes
4.65 from 31 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

A little bit of naughty, a little bit of nice, and a lot of portion control. That’s my approach to food. 😂  So when I decided to make some mac and cheese and put bacon in it, I knew that I had to at least throw some broccoli in there as well. It was a reasonable compromise because bacon and broccoli go really well together and the broccoli adds some much needed texture in this ooey-gooey One Pot Bacon Broccoli Mac and Cheese. Now let’s just see if I can do that portion control part…

Close up of a spoonful of One Pot Bacon Broccoli Mac and Cheese with the pot in the background

Evaporated Milk Cheese Sauce Magic

I first tried this evaporated milk cheese sauce method a few weeks ago when making the skillet macaroni and cheese recipe from Daniel Shumski’s book, Will It Skillet? This super fast, easy, and absolutely fool-proof method of creating a smooth and silky cheese sauce is my new favorite. So this time, I swapped out the butter for bacon fat, changed up the seasoning, and added broccoli and crumbled bacon. The result was fantastic. But do I really need to even say that? BACON.

If you’re looking for a mac and cheese recipe that uses a traditional roux-based sauce, be sure to check out my Extra Cheesy Homemade Mac and Cheese recipe.

More Mac and Cheese Recipes:

Front view of a bowl of One Pot Bacon Broccoli Mac and Cheese

Share this recipe

One Pot Bacon Broccoli Mac and Cheese

4.65 from 31 votes
This One Pot Bacon Broccoli Mac and Cheese is fast, easy, and absolutely fool proof. This sauce stays smooth and creamy!
This One Pot Bacon Broccoli Mac and Cheese is fast, easy, and absolutely fool proof. This sauce stays smooth and creamy! BudgetBytes.com
Servings 4
Prep 10 mins
Cook 35 mins
Total 45 mins

Ingredients

  • 1/2 lb. frozen broccoli florets ($1.05)
  • 4 oz. bacon ($1.43)
  • 8 oz. medium cheddar ($2.50)
  • 1/2 lb. pasta ($0.50)
  • 1 cup evaporated milk ($1.19)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/2 tsp hot sauce ($0.05)
  • 1/2 tsp Dijon mustard ($0.02)
  • 1/4 tsp salt ($0.02)

Instructions 

  • Prepare the ingredients before beginning because the process goes quickly once it's begun. Thaw the broccoli florets and chop them into small bite-sized pieces. Slice the bacon into small pieces. Shred the cheddar cheese.
  • Cook the pasta according to the package directions (boil 7-10 minutes, or until al dente). Drain the pasta in a colander and set it aside.
  • Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy (about 5 minutes). Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.
  • Add the evaporated milk, smoked paprika, Dijon, hot sauce, and salt to the pot with the bacon grease. Stir to combine and allow it to heat through (it should heat quickly as the pot will be very hot from cooking the bacon).
  • Once the evaporated milk is hot, turn the heat to low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste the cheese sauce and adjust the salt or hot sauce if desired. If the sauce becomes too thick, simply stir in one to two tablespoons of the remaining evaporated milk in the can.
  • Return the cooked pasta, crispy bacon (crumble into smaller pieces if desired), and chopped broccoli to the pot with the cheese sauce. Stir to combine. Serve immediately.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1ServingCalories: 717.2kcalCarbohydrates: 54.35gProtein: 34.95gFat: 39.5gSodium: 1071.73mgFiber: 3.43g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Scroll down for the step by step photos!

Overhead shot of the pot full of Bacon Broccoli Mac and Cheese

How to Make Bacon Broccoli Mac and Cheese – Step by Step Photos

Chopped Broccoli

Prepare the ingredients for the mac and cheese before you begin, because the process goes quickly once started. Thaw and chop 1/2 lb. frozen broccoli florets into small bite-sized pieces. Next time I’ll even chop them a bit smaller than in the photo above.

Shredded Cheddar with cheese grater

Shred 8oz. medium cheddar cheese.

Chopped raw Bacon

Slice 4 oz. bacon into small strips. I generally only use a small amount of bacon in a recipe (enough to give flavor, but not enough to make the recipe super expensive). So, if I buy a 12oz. package like this, I’ll divide it into three sections, use one, and freeze the other two for later. 

Pasta in Pot

Cook 1/2 lb. pasta according to the package directions, then drain it in a colander and set it aside (this is a one pound bag, so I used half of it).

Crispy Brown Bacon in the pot

Return the pot to the stove, turn the heat down to medium or medium-low, add the bacon, and sauté it until it is brown and crispy. Use a slotted spoon to remove the bacon pieces from the pot, leaving the bacon grease behind.

Evaporated Milk and Spices in pot

To the bacon grease add 1 cup evaporated milk, 1/2 tsp smoked paprika, 1/2 tsp Dijon mustard, 1/2 tsp hot sauce, and 1/4 tsp salt. Stir to combine and dissolve the browned bits off the bottom of the pot. Allow the evaporated milk to heat through. It should heat very quickly as there isn’t much in the pot and the pot should be rather hot from cooking the bacon.

Melt Cheddar into the sauce

Once the evaporated milk is very hot, turn the heat down to low and begin to whisk in the shredded cheddar, one handful at a time. Make sure the cheese is fully melted in before adding the next handful. If the sauce gets too thick, add a tablespoon or two of the remaining evaporated milk from the can (there should be about 1/2 cup left in the can).

Add a Splash of Hot Sauce

Once all the cheddar is melted into the sauce, you can taste it and adjust the salt or hot sauce to your liking.

Return Pasta Broccoli and Bacon to the pot

Finally, return the cooked and drained pasta, crispy bacon, and chopped broccoli to the pot with the cheese sauce. You may want to crumble the bacon a little further before adding it back in.

Stir to Combine Bacon Broccoli Mac and Cheese

Stir until everything is coated in cheesy bacon-y goodness!!

Close up of a spoonful of Bacon Broccoli Mac and Cheese

And that’s it. The most delicious One Pot Bacon Broccoli Mac and Cheese EVER.

Overhead shot of a pot full of One Pot Bacon Broccoli Mac and Cheese

Overhead shot of a bowl full of One Pot Bacon Broccoli Mac and Cheese

This post may contain affiliate links which won’t change your price but will share some commission. As an Amazon Associate I earn from qualifying purchases.

Share this recipe

Posted in: , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. I’m sure I already know the answer to this, but would this be doable with spaghetti squash instead of pasta? The water content of the squash might cause the sauce to split, but I figured I would possibly pour the sauce over the spaghetti squash with each serving rather than mix it all in

    1. I think your instincts are spot on. I would probably add the sauce on top just to be safe as well! :)

  2. I have been making a variation of this without the hot sauce and paprika for a few years now (since, at the time I first made it, it was something for my then four year old to also enjoy) and it is still a favorite around here! Although, when I started cooking it today, I realized that I had forgotten to grab a new pack of bacon at the store. In a pinch, I used a bit of butter to substitute the bacon grease and we topped with real bacon bits (commonly for salad) that we had on hand and had picked up for less than $2 for the bag. Not exactly the same, since I normally cook the bacon until it is very crispy for the different texture, but it was still a good, and cheap, alternative!

  3. For some reason when I did this recipe there curdling .. Do you know what I could’ve done wrong?

    1. It’s hard to say without having been there to see your actual process. You used evaporated milk and not regular milk, correct? The other possibility is that the milk was boiling? You want it hot, but not boiling.