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Mac & Cheese with Broccoli & Roasted Tomatoes

Broccoli and tomatoes lend bright color and different textures to the perennial favorite, mac and cheese.


6 cups cooked elbow macaroni

1/4 lb. sharp cheddar (shredded)

3 cups heavy cream

2 cups Ready-Set-Serve Broccoli Florets (cooked al dente)

2 Markon First Crop Red Tomatoes (quartered)

2 Tbsp. olive oil

1 sprig Markon First Crop Rosemary (chopped)

4 slices cooked Applewood bacon (halved)

1 sprig Markon First Crop Parsley (chopped)

Salt and pepper


In small bowl, toss tomatoes with olive oil and rosemary. Season with salt and pepper. Roast on sheet tray in 300 degree oven until lightly browned and dehydrated. Set aside.

In medium sauce pot, bring cream to a simmer; reduce by half. Add macaroni and cheddar. Once cheese melts, turn heat to low. Add broccoli and tomatoes. Divide into 4 bowls; garnish with two bacon halves and parsley.