Mac and Cheese



Serves 8

  • Active Prep Time: 1 hour
  • Cooking Time: 30 mins
  • Total Time: 1 hour, 30 mins




  1. Blanch broccoli heads in heavily salted water for 1-2 minutes.
  2. Immerse broccoli in an ice bath or run under cold water to stop cooking.
  3. Let cool.
  4. Dice broccoli stems and florets.
  5. Heat a wok over high flame and add a dash of oil.
  6. Blacken the broccoli in the wok in small batches. Press broccoli into the wok and once bottom had singed, toss. Repeat two more times. Do not overcook. The texture should be al dente.
  7. Remove broccoli from the wok and set aside.
  8. Combine broccoli with pasta.


  1. Fry bacon strips in a pan until the fat begins to harden.
  2. Set aside to cool on paper towels.
  3. Crumble and combine with pasta.

Cheese Sauce

  1. Melt butter over low heat in a small saucepot and make a roux by slowly adding flour.
  2. Add some milk and some grated cheese. Whisk to combine.
  3. Continue adding milk and cheese, adjusting quantities as you go to achieve desired thickness and texture.
  4. Add spices to taste.


  1. Boil the elbow pasta in heavily salted water until desired texture. (You may use water left over from blanching the broccoli).
  2. Drain and combine with other ingredients.

Recipe Info

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