Broccoli Mac & Cheese Bake

Broccoli Mac & Cheese Bake

• 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)

Nutritional Facts

3/4 cup equals 467 calories, 31 g fat (21 g saturated fat), 106 mg cholesterol, 557 mg sodium, 27 g carbohydrate, 1 g fiber, 21 g protein.

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.

Originally published as Broccoli Mac & Cheese Bake in Country December/January 2010, p51