Ingredients
3 cups uncooked elbow macaroni
4 cups fresh broccoli florets
½ cup butter, cubed
3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon pepper
⅛ teaspoon salt
2 cans (12 ounces each) evaporated milk
2½ cups (10 ounces) shredded cheddar cheese, divided
½ cup crushed cornbread-flavored crackers (about 6 crackers)
Directions
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 the 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 13-by-9-inch baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
Bake, uncovered, at 375 degrees for 20–25 minutes or until bubbly.
Recipe Courtesy Of
Taste of Home
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