INGREDIENTS
8 oz
uncooked large elbow macaroni
2 cups
chopped broccoli florets
1 1/2 cups
1% low-fat milk
2 tbsp
all-purpose flour
1 tsp
chopped fresh thyme
2 tsp
Dijon mustard
2 tsp
Worcestershire sauce
1/8 tsp
salt
1
center-cut bacon slice, chopped
1 1/2 tsp
unsalted butter
4 1/2 oz
reduced-fat cheddar cheese, shredded (about 1 cup)