Cheesy Macaroni & Broccoli

This cheesy macaroni and broccoli bake skips the roux and goes straight to the good stuff: cubed cheddar and mozzarella mixed with cooked elbow macaroni, broccoli florets, diced red bell pepper, and bacon bits, all baked in evaporated milk until bubbly and golden.

Evaporated milk is the shortcut that makes this work without a cheese sauce. Poured over the top before baking, it creates a creamy base that the cubed cheese melts into during the 20 minutes at high heat. The result is gooey pockets of melted cheese throughout instead of a uniform sauce.

A tablespoon of prepared mustard and a pinch of chili powder add subtle depth that keeps the cheese from tasting one-dimensional. The red pepper and broccoli add crunch and color.

High heat bakes this fast, so the top gets golden and bubbly while the inside stays creamy.

Chef Tips

• Cube the cheese rather than shredding for gooier, more visible pockets of melt
• Use real bacon bits for better flavor, or crisp your own bacon and crumble it
• Don’t overcook the macaroni since it finishes cooking in the oven

Variations

• Add cauliflower florets alongside the broccoli for more vegetable variety
• Use smoked gouda or pepper jack instead of mozzarella for a different flavor
• Stir in diced cooked chicken or ham for a heartier main dish