- Prep time 35 minutes
- Total time 1 hour & 15 minutes
- Portion size 6 servings
Preheat oven to 425°F; line rimmed baking sheet with foil. Arrange bacon on prepared baking sheet. Bake until bacon is golden brown and crispy, 12 to 15 minutes. Drain on paper towel-lined plate; coarsely chop and set aside.
Meanwhile, in large saucepan of salted boiling water, cook pasta until al dente, about 8 minutes. Drain and set aside.
In food processor, pulse broccoli until it reaches consistency of coarse crumbs; set aside. In large bowl, combine Gruyère, Cheddar and Romano cheeses; set aside.
In saucepan, melt butter over medium heat. Add shallot and garlic, and cook until fragrant, about 1 minute. Add flour; cook, stirring constantly, about 1 minute. Add cider, whisking constantly until smooth; continue cooking until almost evaporated. Gradually whisk in milk; bring to boil. Remove pan from heat; stir in 2 cups of the reserved cheese mixture and cream cheese until melted. Season with pepper. Add pasta, broccoli and two-thirds of reserved bacon to saucepan; toss to coat well with sauce.
Preheat oven to 425°F. Pour macaroni into baking dish. Sprinkle with remaining cheese mixture and bacon, and top with bread crumbs. Bake until sauce is bubbly and topping is golden brown, about 15 minutes. Let stand for 10 minutes before serving. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)
Nutritional facts PER EACH OF 6 SERVINGS
- Calories 575
- Total fat 24 g
- Saturated fat 14 g
- Cholesterol 80 mg
- Sodium 750 mg
- Total carbohydrate 60 g
- Fibre 5 g
- Sugars 13 g
- Protein 30 g
- Iron 3.1 mg