Tuesday, 27 November 2012

Mac 'n Cheese with Broccoli

3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1/2 cup butter, cubed
3 tablespoons 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)


Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
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.
Place half of the macaroni and broccoli in a greased 13x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.
Serves 12.

Recipe found here.

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