Mac and cheese is a staple for most families with children. I knew I need to keep this recipe when Parker asked for seconds! This recipe isn’t just for the kids, it is a great meal or side for everyone!


  • 16 oz elbow macaroni 
  • 8 ounces Velveeta (cubed)
  • 8 ounces sharp cheddar (Shredded)
  • 1 cup heavy whipping cream
  • 1 cup chicken stock
  • 1/2 cup parmesan cheese (shredded)
  • 1/4 cup panko bread crumbs
  • 2 florets broccoli
  • 5 slices thick cut bacon
  • 1 small onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon garlic powder
  • 2 1/2 teaspoon salt
  • 1/8 teaspoon pepper 

In a large skillet, cook bacon until crispy. Once done, place on paper towel lined plate. 

While the bacon is cooking, prepare the broccoli and onion. Rinse the broccoli and cut to desired size (I prefer smaller pieces for the kids). Finely chop the onion. 

Remove bacon grease from the skillet (do not wash or wipe out the pan, the little bit left will add great flavor). 

Add 1 tablespoon olive oil. Over medium heat add onions. 
While onions are cooking, start a pot of water to cook the noodles. Add 2 teaspoons of salt to the water. Once water comes to a boil, cook 8-10 minutes or until al dente. 
Cook onions for 5-7 minutes. After 5-7 minutes add the broccoli to the pan and cook an additional 7-9 minutes or until broccoli becomes tender. Add garlic, 2 pinches of salt and 2 pinches of pepper and cook 2 additional minutes. 

Reduce heat to medium low. Add butter to the pan and allow it to melt. Once the butter is melted, add the flour and combine. Allow flour to cook for 2-3 minutes. 

Add cream and return to a light simmer. Once it begins to bubble add chicken broth, ground mustard, garlic powder, 1/2 teaspoon salt and pepper and return to a simmer. 

Add Velveeta, cheddar and 1/4 cup of parmesan. Continue to stir while cheese melts.

Strain noodles and remove from heat. Return noodles to the pot and add bacon. 

Once cheese is melted and starting to bubble, add to the noodles. Stir until well combined. 

Pour the mac and cheese into greased baking dish (9×11 works well). I divided mine into two dishes. 

Sprinkle a 1/4 cup of panko and 1/4 cup of parmesan over the top. 

Cover and bake for 35 minutes at 375 degrees. Uncover and bake an additional 20 minutes or until desired doneness. 

Serve while hot!


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