Bacon Broccoli Mac and Cheese

Leftovers don’t have to mean boring reheats or sad fridge cleanouts. With a little creativity, they can turn into something completely crave-worthy—like this Bacon Broccoli Mac and Cheese. It’s the ultimate comfort food remix: creamy, cheesy pasta loaded with smoky bacon and tender broccoli, all pulled together in one satisfying dish.

This recipe is perfect for using up that last bit of roasted broccoli, a few strips of cooked bacon, or even leftover pasta. It’s quick, flexible, and full of flavor—and the best part? No one will guess it started with leftovers. Let’s turn what’s in your fridge into your new favorite weeknight dinner.

MAC AND CHEESE!!!!!

Bacon Broccoli Mac and Cheese

Serves 4 – 6

6 cups cooked pasta – elbows, spirals, penne – whatever you have leftover
1/2 pound bacon
4 cups shredded cheese – mix of cheddar and monteray jack
3 cups milk
1/2 cup butter
1/2 cup flour
1TBS dijon mustard
1 tsp salt
1 TBS dry sherry (optional)
2 cups cooked broccoli (or carrots or cauliflower or whatever you might have leftover)
1/4 cup panko bread crumbs

Preheat oven to 350°
Spray an 8 x 8″ baking dish with cooking spray
Cut the bacon into small pieces and fry until crisp.
Melt the butter in a sauce pan. Add the flour and whisk until smooth. Add the mustard and salt. Slowly add the milk and stir until it starts to thicken.
Add 3 cups of cheese and stir until melted. Remove from heat and stir in the broccoli.
In a large bowl add the pasta, the cheese/broccoli sauce and 3/4 of the bacon
Stir together.
Add half to the baking dish, add the rest of the cheese and top with the remaining pasta mixture.

Sprinkle with the panko an remaining bacon.
Cook in the preheated oven for about an hour until bubbly.
Let rest for 10 minutes then serve.

Do I even have to tell you this was good? It was even better the second night. That’s what I love about making extra pasta anytime you cook some. It leaves you with extra and you then are left with the beginnings of a great leftovers recipe.