Spicy Broccoli Cheddar Mac with Bacon and Crispy Onions

This dish brings together the best of two comfort food classics: broccoli cheddar soup and mac ‘n’ cheese. The result is a creamy, cheesy pasta with a spicy kick from jalapeño and smoky bacon, all topped with crispy fried onions for extra crunch.

Perfect for busy weeknights, this recipe comes together in just 20 minutes. The combination of sharp cheddar, white cheddar and cream cheese creates an ultra-rich sauce that coats every curl of cavatappi pasta. Serve it hot and watch it disappear!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView 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

4 ounce BaconView 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 penne or fusilli works well.

How do I make this dish vegetarian?

Simply omit the bacon and use vegetable broth instead of pasta water for extra flavor.

Can I prepare this ahead of time?

The sauce and pasta are best fresh, but you can prep the veggies and cook the bacon in advance.