Cook the pasta according to the directions on the package, adding the broccoli florets for the last 3 minutes of cooking. Drain well and add the pasta and broccoli back in the pot.
Prepare the cheese sauce while the pasta cooks. In a small saucepan, combine evaporated milk, chicken broth, cornstarch, dry mustard, garlic salt, onion powder and black pepper. Over medium heat, whisk occasionally until mixture comes to a low bowl and thickens. Remove from heat and stir in 1 cup shredded cheese until smooth.
Pour the cheese sauce over the pasta and broccoli mixture and stir until evenly coated. Rewarm pasta over low heat if needed.
Either stir in, or top with, remaining ¼ cup cheese, sprinkle with bacon bits and serve.
Store any leftover mac and cheese in an airtight container in the refrigerator.
Recipe Notes
Elbow macaroni works best in this recipe because it captures all the creamy goodness of the cheese sauce. But if don't have elbows, try any short cylindrical pasta like ziti, rigatoni, or corkscrew shapes like fusilli.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*PointsPlus (Old plan)
Nutrition Facts
Broccoli Bacon Macaroni and Cheese
Amount Per Serving (1 cup)
Calories 215Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 26g9%
Fiber 2g8%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.