Broccoli Mac & Cheese Bake

Photo: psfreeman

Recipe published in Country December/January 2010.

Yield: 12 servings
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Ingredients

  • 3 cup(s) uncooked elbow macaroni
  • 4 cup(s) fresh broccoli florets
  • 1/2 cup(s) butter, cubed
  • 3 tablespoon(s) all-purpose flour
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) onion powder
  • 1/4 teaspoon(s) pepper
  • 1/8 teaspoon(s) salt
  • 2 12-ounce can(s) evaporated milk
  • 2 1/2 cup(s) (10 ounces) shredded cheddar cheese, divided
  • 1/2 cup(s) crushed cornbread-flavored crackers (about 6 crackers)

Preparation

  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.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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