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Mac and cheese that you make at home are among those dishes that I’ll never turn down; however, when you add bacon into the mix… I’m completely helpless! But I like to balance everything, so I said broccoli florets into this one pot of bacon mac and cheese toould get all my food categories together in one tasty bowl. This mac and cheese recipe is an absolute feast!


I first attempted this cheese sauce made of evaporated milk method a couple of weeks ago while cooking this pan macaroni recipe from Daniel Shumski’s book Can It Cook? This super fast, simple, quick, and completely safe method for creating the perfect silky and smooth cheese sauce has become my new most-loved. This time, I substituted the bacon fat for butter and a different seasoning with broccoli and added bacon crumbles. The result was excellent. What do I need to mention? BACON.

If you’re searching for Mac and Cheese recipes that use a traditional roux-based sauce, go through my Extra Cheesy homemade mac and cheese recipe.


1/2 lb. frozen broccoli florets ($1.05)

Four oz. bacon ($1.43)

Eight oz. medium cheddar ($2.50)

1/2 lb. pasta ($0.50)

One cup of 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)


Start by preparing the ingredients since the process is quick when it’s started. Freeze the broccoli florets, then chop them into bite-sized pieces. Cut the bacon into smaller pieces. Chop the cheese into shreds.

Prepare the pasta according to the instructions on the packet (boil for 7-10 mins or until the pasta is all at a good al dente). The pasta should be rinsed in a strainer and placed aside.

Bring the pot back to the stove, add the bacon, and cook on medium to low heat until the bacon is crispy and brown (about five minutes). Utilize a slotted spoon to remove the bacon from the pot, leaving grease in the pool.

Pour the milk evaporated, smoking paprika Dijon hot sauce and salt into the pan with that bacon grease. Mix well and let it simmer (it will heat up quickly since the pot is boiling after cooking the bacon).

Once the evaporated milk has become hot, reduce the heat to low and begin mixing in the shredded cheddar by adding a handful at a time, allowing until the cheese completely melts ahead of adding another. When all of the cheese is melting into the sauce, taste the cheese sauce and alter the hot sauce or salt according to your preference. Mix in one or two tablespoons of evaporated milk from the can if the sauce is too thick.

Add the pasta that has been cooked and crispy bacon (crumble in smaller bits if you want) and chopped broccoli back into the pot, along with its cheese sauce. Mix to combine. Serve immediately.

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Joseph M. Kay

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