We found this recipe in the September 2015 issue of Cooking Light. It was called One-Pan Broccoli-Bacon Mac-n-Cheese. It looked good. After all, how can you go wrong with bacon and cheddar cheese and macaroni?
Heat a large skillet over medium-high heat. Add 2 slices of bacon and cook 4 minutes or until crisp, stirring occasionally. Remove bacon from pan.
Remove all but 2 teaspoons of the bacon drippings from the pan. Add 3 cloves of minced garlic to the drippings in pan and sauté for 30 seconds.
Add 2 cups of chicken broth of stock, 1 cup of low-fat milk, and 1 package of frozen butternut squash puree to the pan. (Note: I cooked one acorn squash prior to making the dish and blended it with a food processor since I could not find the butternut squash puree. This worked pretty good as a substitute.) Bring to a boil, stirring occasionally.
4. Add 10 ounce of macaroni. Cover, reduce heat, and simmer for 5 minutes, stirring occasionally. Stir in 1 head of broccoli (cut up into bite size florets). Cover and cook for another 3 minutes or until the pasta is done and the sauce is thickened.
Stir in salt and pepper to taste along with 4 ounces of shredded sharp cheddar cheese. Sprinkle the bacon and 2 more ounces of the shredded cheddar cheese on top. Cover and let stand 1 minute.
This was quite tasty and made of a one-dish meal that all three of us enjoyed!