Broccoli and
Bacon
Mac ’n’ Cheese
Preheat the oven to
3 7 5 ° F. D i v i d e 6 slices
of bacon between two
8x8-in. baking pans,
cutting to fit; bake until
crisp, about 20 minutes.
Transfer to a paper towel
to cool; chop. Wipe
grease from baking pans.
Boil 16 oz. rotini pasta
in a large pot of salted
water according to
package directions. Two
minutes before pasta is
done, add 5 cups small
broccoli florets. In a
blender, mix together
2 cups whole milk, 16 oz.
low-fat cottage cheese,
3/4 tsp. kosher salt,
and 1/2 tsp. black pepper
until smooth.
Drain pasta and broccoli,
and immediately return
to cooking pot. Add milk
mixture. Stir in 3 cups
shredded sharp cheddar
cheese. Divide between
the two baking pans; top
with chopped bacon and
extra 1/2 cup shredded
cheese on each pan
and bake until bubbling,
30 minutes. Finish under
the broiler to brown, if
desired. Serve one pan
hot from the oven.
NUTRITION PER SERVING
(10 servings) 364 calories;
23g protein; 20g fat (11g sat.
fat); 23g carbs; 2g fiber;
6g sugar; 1mg iron; 454mg
calcium; 632mg sodium
EAT IT AGAIN!
After baking, cool the
second pan and
wrap in aluminum foil.
Refrigerate for
up to 3 days or freeze
for up to 3 months.
Reheat at 425°F,
covered, straight from
the fridge, for
30 minutes, or from
the freezer, about 1 hour,
until warm.
Nix the bacon
and bake as directed.
Or, for extra punch,
stir in chopped
sun-dried tomatoes
before baking.
Go Vegetarian
FLATWARE: L’ENTRAMISE.
PARENTS 138 SEPTEMBER 2019
LIFEÑFood