Quick Power Mac and Cheese (25 Minutes)

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This recipe combines tender macaroni pasta with creamy cheese sauce, nutrient-dense broccoli florets, and protein-packed Canadian bacon. The result is a hearty and satisfying meal that can be prepared in under 30 minutes. The creamy cheese sauce coats every bite of pasta, while the broccoli adds a pop of freshness and the Canadian bacon lends a delicious smoky flavor. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this dish is sure to be a hit. Let’s get cooking!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 ounces elbow macaroni
  • 2 cups broccoli florets
  • 4 slices Canadian bacon, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Cook the elbow macaroni according to the package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
  2. In a large skillet, cook the chopped Canadian bacon over medium heat until crispy. Remove from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth, cooking for about 1 minute.
  4. Gradually whisk in the milk and continue to cook, stirring constantly, until the mixture thickens and comes to a simmer.
  5. Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
  6. Add the cooked macaroni, broccoli florets, and crispy Canadian bacon to the cheese sauce. Stir until everything is well coated and heated through.

Notes

Feel free to add additional seasonings or spices to the cheese sauce, such as paprika or mustard powder, to customize the flavor to your liking. For extra richness, you can add a splash of heavy cream or cream cheese to the cheese sauce. If you prefer a crunchy topping, transfer the macaroni and cheese to a baking dish, sprinkle with breadcrumbs and grated cheese, and broil for a few minutes until golden brown and bubbly. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 490
  • Sugar: 6g
  • Sodium: 900mg
  • Fat: 22g
  • Carbohydrates: 44g
  • Fiber: 3g
  • Protein: 29g
  • Cholesterol: 70mg

Pair this with...

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

Roasted Carrots

Take a bunch of fresh carrots, and give them a good wash. You can peel them if you want, but leaving the skin on gives them a rustic charm. Drizzle them with a bit of olive oil, sprinkle with salt, and maybe a touch of garlic powder for an added kick. Toss them onto a baking tray and roast in the oven until they're tender and have those tantalizing golden-brown edges. Once out of the oven, while they're still piping hot, give them a generous sprinkle of freshly chopped parsley. Not only does this add a pop of color but also a burst of fresh flavor.

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