Broc­coli Mac Cheese Bake

Country Woman - - LET’S EAT - —LISA DEMARSH MOUNT SOLON, VA

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.

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