3-4 slices cooked bacon
5-6 oz freshly grated cheddar cheese (see notes)
3 cups broccoli florets (steamed or blanched)
8 oz dry pasta
1/4 cup unsalted butter
1/4 cup all purpose flour
2 cups whole milk (room temperature or warmed)
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp black pepper
additional salt and pepper to taste, if desired
Pre-heat oven to 350 degrees F.
Measure out all your ingredients, chop your broccoli, and grate your cheese.
Boil pasta per package instructions (times will vary a smidge by brand/shape) until al dente. Drain and set aside one done.
While the pasta cooks, start your sauce and broccoli.
Cook broccoli via your favorite method. I’m a big fan of quickly blanching broccoli in boiling hot water until the florets turn bright green and tender.
For the sauce, melt 1/2 stick of butter (1/4 cup) over medium heat.
Add flour and whisk constantly while the flour cooks off into a roux, approx. 3 minutes.
Season with garlic powder, salt, and pepper, to taste.
Slowly pour in your room temperature milk, whisking constantly until smooth and fully incorporated. Remove from heat. Sauce will thicken as it rests.
Add pasta and broccoli florets to a 9-inch baking dish.
Sprinkle 5-6 ounces of freshly grated cheese on top of the pasta.
Pour your cream sauce over the noodles and cheese. Use a rubber spatula to fold it all together. Feel free to top with a little extra cheese if you’d like, then top with bacon.
Bake on center rack at 350 F for 20 minutes, until hot and bubbly.