I love broccoli and I also love macaroni and cheese! This combination makes a killer casserole! I hope you will try it! Enjoy! ~ Mama Peggy
Ingredients
- ▢ — 3 cups uncooked elbow macaroni
- ▢ — 4 cups fresh broccoli florets
- ▢ — ½ cup butter (cubed)
- ▢ — 3 tbsp all purpose flour
- ▢ — ½ tsp garlic powder
- ▢ — ½ tsp onion powder
- ▢ — ¼ tsp pepper
- ▢ — ⅛ tsp salt
- ▢ — 2 cans evaporated milk (12 oz each)
- ▢ — 2 ½ cups cheddar cheese, shredded and divided (about 10 oz)
- ▢ — ½ cup crushed Zesta wheat crackers (about 6 crackers)
Instructions
- ▢ — Cook macaroni according to pkg. directions, adding broccoli the last 5 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 two minutes or until thickened.
- ▢ — Remove from the heat, stir in 2 cups cheese.
- ▢ — Place half the macaroni and broccoli in a greased 13-in. x 9-in. baking dish or pan.
- ▢ — Top with half of the cheese sauce.
- ▢ — Repeat layers.
- ▢ — Sprinkle with crackers crumbs and remaining cheese.
- ▢ — Bake, uncovered, at 375 degrees for 20 - 25 minutes or until bubbly!
