Broccoli Mac Cheese Bake

My husband made a version of this casserole for me on our first date. During the 11 years we’ve been married, we’ve made several changes to the ingredients, and now it’s even better than the original.

PREP: 25 MIN. • BAKE: 20 MIN. MAKES: 12 SERVINGS

3 cups uncooked elbow macaroni

4 cups fresh broccoli florets

1/2 cup butter, cubed

3 Tbsp. all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. pepper

1/₈ tsp. salt

2 cans (12 oz. each) evaporated milk

21/2 cups shredded cheddar cheese, divided

1/2 cup crushed cornbread flavored crackers (about 6 crackers)

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 flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in the evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese.

3. Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat the layers. Sprinkle with cracker crumbs and remaining cheese.

4. Bake, uncovered, at 375° until bubbly, 20-25 minutes. PER SERVING 335 cal., 21g fat (12g sat. fat), 61mg chol., 331mg sod., 25g carb. (7g sugars, 1g fiber), 13g pro.