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Friday, September 24, 2010

Broccoli Bacon Mac n' cheese


This recipe is a different version of my Creamy Bacon Mac N Cheese. I make my own creamy cheese sauce. My kids love macaroni and cheese and usually when I make it's for the kids. This one is more has more "grown" up flavor in it, chopped red onions, chopped parsley and healthy veggies like broccoli. This is tasty for kids as well as for adults, smuthered in a creamy cheese sauce and lets not forget the yummy bacon. My familys favorite dish, upgraded! I hope you all enjoy.


8 ounces Cream cheese
8 ounces Heavy Cream
8 ounces Sour Cream
1 stick of Sweet Cream Butter
8 ounces Velveeta Cheese cubed
2 Packages of Oscar Mayer Bacon Bits
2 tbsp.Freshly Chopped Parsley
1 cup Red Onion chopped
2 cups Shredded Sharp Cheddar
2 1/2 cups Broccoli Florets(Birds Eye), thawed(do not cook)
1 cup 2% Milk
1 16 oz box Jumbo Elbow Macaroni

Steps
Cook the Macaronis according to the package instructions, drain set aside.
To make the cheese sauce/bechamel sauce: In a sauce pan, on low simmer the milk, then add the stick of butter, stir until it melts.
Add the heavy cream, sour cream, stir.
Cut in cubes the Velveeta and the Cream Cheese and add it to the simmering milk, continue to stir until the cheeses melt and combine.
Let the cheese sauce simmer on low heat.
Chop the red onions, add the onions to the macaronis, sprinkle the parsley, the bacon bits and mix the macaronis.
Place the macaronis in a baking pan, pour in the cheese sauce all over the macaronis, do not mix.
Top with shredded cheese and more bacon bits.
Bake at 350 for 15 minutes until the shredded cheese melts.

Serve and enjoy!

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