Spicy Broccoli Cheddar Mac and Cheese with Bacon and Jalapeño

This dish brings together two beloved comfort foods-broccoli cheddar soup and mac ‘n’ cheese-with a spicy kick. The result is a creamy, cheesy pasta loaded with tender broccoli, crispy bacon and just the right amount of heat from fresh jalapeño.

Curly cavatappi noodles are tossed in a rich sauce made with cheddar, cream cheese and sour cream, then topped with crunchy fried onions and scallion greens. It’s a satisfying meal that comes together in just 20 minutes, perfect for busy weeknights.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Finely dice jalapeño, removing ribs and seeds for less heat.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
3. While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add broccoli, scallion whites, a pinch of salt, pepper and as much jalapeño as you like. Cook, stirring occasionally, until browned and tender, 4-6 minutes. Reduce heat to low; stir in white cheddar, cheddar, cream cheese, sour cream, Vidalia onion paste, garlic powder, half the Tuscan Heat Spice and ½ cup reserved pasta cooking water (all the Tuscan Heat Spice and ¾ cup pasta water for 4 servings). Cook, stirring constantly, until sauce is smooth and slightly thickened, 1-2 minutes. Turn off heat. TIP: If pasta is not done cooking, ladle pasta cooking water directly from pot. Keep broccoli and sauce covered off heat until pasta is finished cooking.
4. Stir drained cavatappi into pan with sauce until thoroughly coated. Taste and season with salt and pepper if desired. TIP: If pasta seems dry, stir in splashes of reserved pasta cooking water as needed. Divide pasta between bowls; top with scallion greens and crispy fried onions. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini works well.

How can I make this dish less spicy?

Remove the seeds and ribs from the jalapeño or use only half of it.

Can I prepare this ahead of time?

The pasta is best served fresh, but you can prep the broccoli and jalapeño in advance.