Cinnamon Roll Honeybun Cheesecake – A Dreamy Dessert Mashup!
A decadent Cinnamon Roll Honeybun Cheesecake recipe that combines sticky honeybuns and creamy cheese...
25
total time
4
servings
25 kcal
calories
Gathering Ingredients
Gathering ingredients sets the tone for a cozy one pot meal that comes together in minutes. Start with thick cut bacon for crisp texture and smoky flavor. Choose fresh broccoli florets that are bright green and bite tender; if you only have frozen broccoli, thaw and drain well. For the pasta, elbow macaroni is classic, but penne, fusilli, or shells work beautifully in this dish because they hold the creamy sauce in their curves. You will also need cheddar cheese for the signature tang; a mix of sharp cheddar for bite and mild cheddar for melt is ideal. If you like extra creaminess, add a splash of cream cheese or Gruyere. Milk is the base for the sauce, plus a dab of butter and a little flour to build a roux. Garlic powder, onion powder, salt, and black pepper season the sauce. Optional spices such as paprika or mustard powder provide subtle depth. Have a cup of cooking liquid on standby: a little reserved pasta water helps loosen the sauce later. A squeeze of hot sauce or a pinch of chili flakes can light up the dish if you enjoy a gentle kick. Lay out utensils such as a large pot with a lid, a grater, a sharp knife, and a wooden spoon so everything is ready to go when you start cooking.
Mise en Place and Prep
Efficient mise en place makes a one pot meal feel effortless. Begin by rendering the bacon: cut into small lardons or bite sized pieces and place in a cold pot to start; heat until the fat renders and the pieces crisp, then remove and set aside, leaving the flavorful fat in the pot. While the bacon cooks, wash and dry the broccoli; cut into small bite sized florets and set aside. Bring a large pot of salted water to a boil for the pasta; when it reaches a rolling boil, add the pasta and cook to one minute shy of the package directions because it will continue cooking in the sauce. While the pasta cooks, grate or shred all the cheeses and measure out the milk; if using a blend, keep the sharper cheese separate so it can melt smoothly. Prepare any aromatics such as minced garlic or scallions if you choose to incorporate them; have a whisk nearby for the sauce and a splash of hot water or broth ready to adjust thickness. Finally, read through the recipe one more time to confirm the order of steps and the timing so you can move smoothly from one stage to the next. With everything prepped, you are ready to begin the cooking process."},{heading:“One Pot Mac and Cheese Concept”,content:“One pot mac and cheese can be both a rescue meal and a little indulgence at the same time. This method relies on the starch released by the pasta as it cooks to help thicken and emulsify the cheese into a glossy sauce that clings to every noodle. By cooking the broccoli in the pot with the pasta and a little extra liquid, the veg steams to the perfect crisp tender bite while soaking up the comforting flavors of bacon and cheese. The bacon fat left in the pot acts as a flavorful base that carries garlic powder and onion powder, building depth without additional oil. The key is gentle heat and steady stirring so the sauce does not separate or become grainy. Plan to finish with a moment of rest after removing from heat; the sauce will thicken a touch as it stands. This approach also offers flexibility. If you prefer a lighter finish, swap half the cheese for a milder option and use more milk to reach the desired consistency. If you want extra savor, finish with a small amount of mustard powder or hot sauce. The overall result is a comforting, creamy mac and cheese with vibrant broccoli and smoky bacon in one pot.”},{heading:
Bacon and Aromatics
Cooking the bacon first in the pot is essential to develop its smoky savor and to render fat that will carry the rest of the dish. Place the chopped bacon in a cold pot and turn the heat to medium; this gradual heat helps the fat render evenly and prevents scorching. As the bacon cooks, the kitchen fills with a wonderful aroma and your timer begins to count down to crisp perfection. Once the bacon pieces are browned and crisp, remove them with a slotted spoon and set aside, leaving behind a layer of rich fat in the bottom of the pot. If you are using garlic, add it now and cook for about thirty seconds to release its perfume, being careful not to burn it. The result is a glossy, savory base that will help the cheese sauce stick to the noodles. If you desire extra texture, reserve a portion of the bacon to crumble over the top at the end. The bacon fat can also be used to sauté a small amount of onion or shallot if you like a more layered profile. Adjust the heat as you go to maintain a gentle shimmer rather than a hard boil. This careful bacon treatment sets up the rest of the dish for success and keeps the final bite balanced between smoky, savory, and creamy."},{heading:“Broccoli and Pasta Al Dente in One Pot”,content:“With the base seasoned and the bacon resting, it is time to bring in the star elements pasta and broccoli. Add the uncooked pasta to the pot along with enough liquid to simmer the noodles and steam the broccoli. A combination of milk and water or broth provides the pan liquid; the exact ratio can vary, but a good starting point is two cups of milk and two cups of water for every pound of pasta plus a cup of roughly chopped broccoli. Bring the mixture to a gentle simmer and stir frequently to prevent sticking. The broccoli should become tender at about the halfway mark, keeping some bite for color and texture. Keep the heat moderate so the sauce has time to emulsify and thicken as the pasta releases starch. If the liquid reduces too quickly, add a splash more milk or stock to keep the sauce from drying out. Drain or reserve a portion of the cooking water to adjust thickness if needed. The goal is al dente pasta that is creamy and well coated with the sauce, with broccoli that remains vibrant. This one pot approach minimizes dishes and enhances the harmony of flavors between the cheddar, bacon, and green broccoli."},{heading:“Creamy Cheese Sauce Foundations”,content:
Bringing it All Together and Finishing Touches
With the sauce prepared, it is time to marry the elements into a cohesive dish. Return the bacon to the pot if you set it aside, or simply combine it directly with the sauce, then stir in the broccoli and pasta until everything is evenly coated. If the sauce seems loose, add a small amount of the reserved pasta water or milk until you reach the desired viscosity. Simmer for a minute or two so all ingredients soak up the flavor and the pasta finishes cooking to al dente. Taste and correct seasoning; consider a light dusting of black pepper and perhaps a final pinch of flaky salt if the bacon did not contribute enough salt. At this stage you can fold in extra cheese for a more pronounced melt. Some cooks like to finish with a squeeze of lemon to brighten the dish, while others prefer a dusting of smoked paprika or red pepper flakes. The key is to maintain balance between the creamy cheese, the smoky bacon, and the fresh broccoli. Serve immediately, ladled into warmed bowls to preserve the sauce's silkiness, and offer extra grated cheese on the side for guests who want more. The one pot method keeps flavor high and cleanup minimal."},{heading:“Tasting, Texture, and Variations”,content:
Serving, Leftovers, and Final Presentation
Serve this one pot bacon broccoli cheddar mac and cheese immediately while it is piping hot and fragrant. Transfer to shallow bowls or a warmed serving dish, finish with a scatter of extra broccoli florets and a handful of crisp bacon bits for texture. A light dusting of cracked pepper, a pinch of sea salt, and a light drizzle of olive oil or a small amount of extra melted butter can elevate the finish. Leftovers are surprisingly good the next day, reheated gently on the stove with a splash of milk to loosen the sauce; the flavors deepen with time and the broccoli will keep its color if warmed carefully. For the best presentation, garnish with chopped fresh parsley or chives and a final pinch of cheddar shavings. This is a comforting, filling dish that shines as a family weeknight favorite or a casual dinner for guests. The one pot technique makes it practical and satisfying, letting you savor the smoky bacon, bright broccoli, and creamy cheddar in every mouthful. “, image: {description: 'Serving bowls of bacon broccoli cheddar mac and cheese plated in a rustic setting.', 'midjourney_prompt':'Studio shot of a creamy bacon broccoli cheddar mac and cheese plated in a rustic bowl, garnished with broccoli florets and crispy bacon bits, soft warm lighting, photorealistic'}}]} }) } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } }
Gathering Ingredients
Gathering ingredients sets the tone for a cozy one pot meal that comes together in minutes. Start with thick cut bacon for crisp texture and smoky flavor. Choose fresh broccoli florets that are bright green and bite tender; if you only have frozen broccoli, thaw and drain well. For the pasta, elbow macaroni is classic, but penne, fusilli, or shells work beautifully in this dish because they hold the creamy sauce in their curves. You will also need cheddar cheese for the signature tang; a mix of sharp cheddar for bite and mild cheddar for melt is ideal. If you like extra creaminess, add a splash of cream cheese or Gruyere. Milk is the base for the sauce, plus a dab of butter and a little flour to build a roux. Garlic powder, onion powder, salt, and black pepper season the sauce. Optional spices such as paprika or mustard powder provide subtle depth. Have a cup of cooking liquid on standby: a little reserved pasta water helps loosen the sauce later. A squeeze of hot sauce or a pinch of chili flakes can light up the dish if you enjoy a gentle kick. Lay out utensils such as a large pot with a lid, a grater, a sharp knife, and a wooden spoon so everything is ready to go when you start cooking.
Mise en Place and Prep
Efficient mise en place makes a one pot meal feel effortless. Begin by rendering the bacon: cut into small lardons or bite sized pieces and place in a cold pot to start; heat until the fat renders and the pieces crisp, then remove and set aside, leaving the flavorful fat in the pot. While the bacon cooks, wash and dry the broccoli; cut into small bite sized florets and set aside. Bring a large pot of salted water to a boil for the pasta; when it reaches a rolling boil, add the pasta and cook to one minute shy of the package directions because it will continue cooking in the sauce. While the pasta cooks, grate or shred all the cheeses and measure out the milk; if using a blend, keep the sharper cheese separate so it can melt smoothly. Prepare any aromatics such as minced garlic or scallions if you choose to incorporate them; have a whisk nearby for the sauce and a splash of hot water or broth ready to adjust thickness. Finally, read through the recipe one more time to confirm the order of steps and the timing so you can move smoothly from one stage to the next. With everything prepped, you are ready to begin the cooking process.”},{heading“One Pot Mac and Cheese Concept”content“One pot mac and cheese can be both a rescue meal and a little indulgence at the same time. This method relies on the starch released by the pasta as it cooks to help thicken and emulsify the cheese into a glossy sauce that clings to every noodle. By cooking the broccoli in the pot with the pasta and a little extra liquid, the veg steams to the perfect crisp tender bite while soaking up the comforting flavors of bacon and cheese. The bacon fat left in the pot acts as a flavorful base that carries garlic powder and onion powder, building depth without additional oil. The key is gentle heat and steady stirring so the sauce does not separate or become grainy. Plan to finish with a moment of rest after removing from heat; the sauce will thicken a touch as it stands. This approach also offers flexibility. If you prefer a lighter finish, swap half the cheese for a milder option and use more milk to reach the desired consistency. If you want extra savor, finish with a small amount of mustard powder or hot sauce. The overall result is a comforting, creamy mac and cheese with vibrant broccoli and smoky bacon in one pot.”},{
Bacon and Aromatics
Cooking the bacon first in the pot is essential to develop its smoky savor and to render fat that will carry the rest of the dish. Place the chopped bacon in a cold pot and turn the heat to medium; this gradual heat helps the fat render evenly and prevents scorching. As the bacon cooks, the kitchen fills with a wonderful aroma and your timer begins to count down to crisp perfection. Once the bacon pieces are browned and crisp, remove them with a slotted spoon and set aside, leaving behind a layer of rich fat in the bottom of the pot. If you are using garlic, add it now and cook for about thirty seconds to release its perfume, being careful not to burn it. The result is a glossy, savory base that will help the cheese sauce stick to the noodles. If you desire extra texture, reserve a portion of the bacon to crumble over the top at the end. The bacon fat can also be used to sauté a small amount of onion or shallot if you like a more layered profile. Adjust the heat as you go to maintain a gentle shimmer rather than a hard boil. This careful bacon treatment sets up the rest of the dish for success and keeps the final bite balanced between smoky, savory, and creamy.”},{heading“Broccoli and Pasta Al Dente in One Pot”,
Creamy Cheese Sauce Foundations
This is the moment to build a smooth cheese sauce that will coat every piece of pasta. In the same pot, melt the butter and whisk in the flour to form a light roux. Cook briefly until the flour loses its raw scent, about one minute, then gradually whisk in the milk, ensuring there are no lumps. Simmer gently until the mixture thickens into a pourable, sauce like consistency. Reduce heat to low and begin adding cheese in small handfuls, stirring after each addition until melted and smooth. A sharp cheddar brings the tang, a mild cheddar lends melt, and a touch of another cheese such as Gruyere or mozzarella can add silkiness. Season with salt, pepper, and a pinch of paprika or mustard powder if you like. Taste and adjust the salt level, since the bacon contributes saltiness. If the sauce seems too thick, whisk in a little more milk or a splash of the reserved pasta liquid. Once the sauce is glossy and cohesive, return the broccoli and bacon to the pot and fold in the pasta so every bite is coated with creamy cheese. The result is a hotel quality texture achieved in a home kitchen.”} ,{heading“Bringing it All Together and Finishing Touches” ,content“With the sauce prepared, it is time to marry the elements into a cohesive dish. Return the bacon to the pot if you set it aside, or simply combine it directly with the sauce, then stir in the broccoli and pasta until everything is evenly coated. If the sauce seems loose, add a small amount of the reserved pasta water or milk until you reach the desired viscosity. Simmer for a minute or two so all ingredients soak up the flavor and the pasta finishes cooking to al dente. Taste and correct seasoning; consider a light dusting of black pepper and perhaps a final pinch of flaky salt if the bacon did not contribute enough salt. At this stage you can fold in extra cheese for a more pronounced melt. Some cooks like to finish with a squeeze of lemon to brighten the dish, while others prefer a dusting of smoked paprika or red pepper flakes. The key is to maintain balance between the creamy cheese, the smoky bacon, and the fresh broccoli. Serve immediately, ladled into warmed bowls to preserve the sauce's silkiness, and offer extra grated cheese on the side for guests who want more. The one pot method keeps flavor high and cleanup minimal.”},{
Tasting, Texture, and Variations
Evaluate the texture after a few minutes of resting; the sauce should cling to the pasta rather than pool in the bottom of the bowl. If the sauce is too thick, stir in more milk; if too thin, simmer briefly to reduce moisture. You can customize this dish in several ways. For a leaner version, use turkey bacon or omit the meat entirely and rely on the broccoli and cheese for richness. For extra heat, add a dash of hot sauce or a pinch of crushed red pepper. Explore different cheeses such as fontina, Monterey Jack, or a touch of blue if you enjoy stronger flavors. You can also incorporate sautéed mushrooms for earthiness, or swap half of the cheddar with a white cheese such as gruyere to vary the melt. A handful of breadcrumbs toasted in butter and sprinkled on top can give a pleasing crunch. The goal is a creamy center with every bite balanced by the crisp bacon, crunchy broccoli, and the soft noodle. Keep tasting and adjusting until you achieve your preferred harmony of texture and taste.”},{heading“Serving, Leftovers, and Final Presentation”,content“Serve this one pot bacon broccoli cheddar mac and cheese immediately while it is piping hot and fragrant. Transfer to shallow bowls or a warmed serving dish, finish with a scatter of extra broccoli florets and a handful of crisp bacon bits for texture. A light dusting of cracked pepper, a pinch of sea salt, and a light drizzle of olive oil or a small amount of extra melted butter can elevate the finish. Leftovers are surprisingly good the next day, reheated gently on the stove with a splash of milk to loosen the sauce; the flavors deepen with time and the broccoli will keep its color if warmed carefully. For the best presentation, garnish with chopped fresh parsley or chives and a final pinch of cheddar shavings. This is a comforting, filling dish that shines as a family weeknight favorite or a casual dinner for guests. The one pot technique makes it practical and satisfying, letting you savor the smoky bacon, bright broccoli, and creamy cheddar in every mouthful.
One-Pot Bacon, Broccoli and Cheddar Mac and Cheese
Smoky bacon and broccoli meet creamy cheddar in a quick one-pot mac and cheese. Easy weeknight dinner with minimal cleanup and maximum flavor.
total time
25
servings
4
calories
25 kcal
ingredients
- 200 g elbow macaroni 🍝
- 6 slices bacon 🥓
- 2 cups broccoli florets 🥦
- 2 cups shredded cheddar cheese 🧀
- 1 cup whole milk 🥛
- 2 tablespoons butter 🧈
- 1 tablespoon all-purpose flour 🌾
- 2 garlic cloves, minced 🧄
- Salt 🧂
- Freshly ground black pepper 🧂
- 1/2 teaspoon paprika 🌶️
- Chopped parsley or chives for garnish 🌿
instructions
- In a large pot over medium heat, cook the bacon until crisp. Transfer to a plate and leave the fat in the pot.
- Add the broccoli florets to the pot and cook 2 minutes until they start to soften, then add the minced garlic and sauté 30 seconds.
- Melt the butter in the pot, then whisk in the flour to make a quick roux and cook for 1 minute.
- Slowly whisk in the milk and bring to a gentle simmer, stirring until the mixture thickens.
- Add the uncooked macaroni, broccoli, and the reserved bacon back to the pot; cook until the pasta is al dente and the broccoli is tender, about 8–10 minutes.
- Stir in cheddar cheese until melted and creamy; season with salt, pepper, and paprika. Garnish with parsley or chives and serve hot.
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