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Macaroni and Cheese Bake


  • 8 oz Hiland Dairy Cheddar Cheese, grated
  • 3 cups Broccoli Florets, steamed
  • 8 oz Dried Pasta
  • 1/4 cup Hiland Dairy Unsalted Butter
  • Garlic powder, salt, and pepper to taste
  • 2 cups Hiland Dairy Whole Milk
  • 5 slices Room Temperature Bacon, cooked


  • Preheat oven to 350 degrees.
  • Boil pasta as directed on package.
  • Chop and cook your broccoli until al dente. In a large saucepan, melt butter over medium heat.
  • Add flour and whisk constantly for approximately three minutes to create the roux.
  • Season with garlic powder, salt, and pepper to taste.
  • Slowly pour in the milk, whisking constantly until smooth.
  • Remove from heat and let rest until thickened.
  • Add the pasta, broccoli, and cheddar cheese to the pan and fold until combined.
  • Spoon the macaroni mixture into a buttered 9-inch buttered baking dish and top with additional shredded cheddar cheese.
  • Bake uncovered for 20 minutes or until hot and bubbly.
  • Top with crumbled bacon and serve warm.