Broccoli Mac & Cheese Bake
(from Larissa84’s recipe box)
I used crushed Ritz crackers instead of cornbread crackers. For those that think it may be bland, sprinkle some red pepper flakes on. / I added 3 cups of ham in it
Source: Taste of Home
Prep time: 25 minutes
Cook time: 20 minutes
Serves 12 people
Categories: Casserole, Fall, Main Dish, Pasta, Vegetable, Winter
Ingredients
- 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)
Directions
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Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
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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.
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Place half of the macaroni and broccoli in a greased 13-in. × 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
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Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Yield: 12 servings.