Broccoli Mac & Cheese Bake |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
My husband made a version of this casserole for me on our first date. Over the 11 years weâve been married, weâve made several changes to the ingredients and now itâs even better than the original. Ingredients:
3 cups uncooked elbow macaroni |
4 cups fresh broccoli florets |
1/2 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon pepper |
1/8 teaspoon salt |
2 cans (12 ounces each) evaporated milk |
2-1/2 cups (10 ounces) shredded cheddar cheese, divided |
1/2 cup crushed cornbread-flavored crackers (about 6 crackers) |
Directions:
1. Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
2. In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 2 cups cheese.
3. Place half of the macaroni and broccoli in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
4. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 12 servings.
|
|