Mac and cheese with broccoli and bacon

Ingredients:

• 220 g of cavatapi pasta or similar shape
• 4 cups broccoli florets (about 220 g)
• 2 tablespoons unsalted butter
• 4 slices Canadian bacon or smoked pork loin (about 110 g), chopped
• 4 green onions, chopped (white parts separated from green parts)
• 2 tbsp. premium flour
• 2 teaspoons Dijon mustard
• 1 cup of milk with 2% fat content
• 1.5 cups shredded reduced-fat cheddar (about 170 g)
• 1/4 tbsp. grated parmesan

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Three minutes before the pasta is done, add the broccoli. Set aside 1 cup of water and discard the rest.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the Canadian bacon and cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate; reserve the rendered fat in the pan.
3. Add the white parts of the green onions, 1/4 teaspoon salt, and some freshly ground black pepper to the pan. Cook until the onions are slightly softened, 1 minute. Stir in the flour and mustard; cook, stirring, until the flour is lightly toasted, about 2 minutes. Stir in the milk and reserved pasta water. Cook, stirring, until the sauce thickens slightly, about 5 minutes. Add the cheeses; cook, stirring, until the texture is creamy, about 2 minutes more.
4. Stir the pasta, broccoli, and Canadian bacon into the cheese sauce. Season with salt and pepper to taste. Serve garnished with green onions.