1 broccoli crown (4 cups), chopped into bite size pieces
1 tbsp canola oil
1 small onion, diced
300g pkg applewood smoked turkey bacon, diced
1/2 tsp garlic powder
1/4 cup all-purpose flour
1 can evaporated milk
3 cups (approx. 225g) shredded cheddar cheese
½ tbsp salt
1 tsp pepper
Method
Bring a large pot of water (plus 1 tbsp salt) to a boil on medium-high heat. Dump in the macaroni and stir.
Halfway through cooking pasta (approx. 5 minutes), add broccoli.
Once pasta is cooked, remove one cup of the pasta water and set aside.
Drain the rest of the water using a sieve.
Set pasta and broccoli aside.
Over medium heat add oil to the same pot.
Add onion, diced turkey bacon and garlic powder and cook until onions are translucent.
Turn heat down to medium-low and stir in flour until crumbly (approx. 1 minute). Careful not to overcook or it will burn.
Whisk in pasta water until smooth.
Add evaporated milk, ½ of the cheese and salt and pepper. Mix until cheese is melted and sauce is thick and creamy. If it seems too thick, you can add a little regular milk or water.
Add pasta, & broccoli to the pot and mix with the cheese sauce.
45 minutes
