Broccoli Mac and Cheese Gratin

Awesome skillet dinner in an hour.  So amazingly delicious!!  Creamy, cheesy, bacon and broccoli.  What more could you ask for?

• 6 slices bacon, cut into 1/2-inch pieces
• 1/2 cup chopped yellow onion (I used frozen chopped onion)
• 2 cloves garlic, minced (I used frozen minced garlic)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 to 2 teaspoons kosher salt (depending on how salty your bacon is)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon crushed red pepper, opt.
• 1 1/4 cups (5-oz.) grated Parmesan cheese, divided
• 1 1/4 cups (5-oz.) shredded sharp white Cheddar cheese, divided
• 8 oz. cavatappi pasta, cooked (don’t salt water)(If you can’t find cavatappi, elbow macaroni will work)
• 2 cups broccoli florets, blanched (I threw mine in the pasta water for last few minutes of cooking)
• 2 tablespoons panko (Janpanese bread crumbs)

Preheat oven to 400 degrees.

In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp.  Remove bacon; let drain on paper towels, reserving drippings in skillet.

Add onion and garlic to skillet.  Cook, stirring occasionally, until tender, about 5 minutes.  Stir in flour; cook for 1 minute.  Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes.  Stir in salt, mustard, and pepper.

Remove from heat.  Stir in 1 cup Parmesan and 1 cup Cheddar until melted.  Add bacon, cooked pasta, and broccoli, stirring to combine.  Top with bread crumbs, remaining 1/4 cup Parmesan, and remaining 1/4 cup Cheddar.

Bake until golden brown and bubbly, about 10 minutes.

Makes 6 to 8 servings.

(This comes right to the top of the skillet, so make sure you use at least a 10-inch pan.)

“Gratefulness is the heart’s response to God’s undeserved love.”