Ingredients
- 4 oz pasta or elbow macaroni
- 4 slices of center cut bacon cut into 1 inch strips
- 1 head of broccoli, cut into individual florets
- 2 tablespoons butter, bacon fat or olive oil
Recipe Description
Instead of butter in my roux, I used the bacon fat left over from cooking up the 4 strips of center cut bacon. This added an extra layer of bacon flavor in the finished dish. If you prefer not to use the bacon fat, you can use another fat like butter or olive oil as the base for your roux. It’s up to you.
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