Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp salt
  • 16 oz Velveeta cheese, cubed
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 cup steamed broccoli florets
  • 4 oz cooked turkey bacon, chopped

Instructions:

  1. Bring a large pot of water with 1 tbsp salt to a rolling boil.
  2. Add 1 lb elbow macaroni and cook according to the package instructions until al dente.
  3. Drain the pasta in a colander.
  4. Keep the pot on the lowest heat setting and melt 2 tbsp unsalted butter.
  5. Stir in 1/2 cup whole milk, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.
  6. Gradually add 16 oz cubed Velveeta cheese, stirring constantly with a silicone spatula until the cheese is completely melted and the sauce is glossy and uniform.
  7. Fold the cooked macaroni back into the cheese sauce, stirring gently until every noodle is fully enveloped.
  8. Fold in 1 cup steamed broccoli florets and 4 oz chopped cooked turkey bacon.
  9. If the sauce is too thick, stir in one tablespoon of warm milk until the desired silkiness is reached.
  10. Remove from heat immediately to prevent overcooking.