Cheesy Macaroni with Broccoli
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INGREDIENTS 8 ounces elbow macaroni
2 cups fresh broccoli florets
4 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup shredded Sharp Cheddar cheese
1/2 cup shredded Gruyére cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup whole wheat bread crumbsIn a medium saucepan, cook macaroni according to package directions, until al dente, or still slightly firm. Drain well.
Fill another saucepan 3/4 full with water. Bring water to a boil, add broccoli, reduce heat to medium and cook until al dente; drain and set aside.
Preheat oven to 375 degrees. Grease an 8 x 8-inch glass baking dish.
In a medium saucepan, melt butter. Add flour, stirring 1 minute, until smooth. Gradually whisk in milk, sirring continually until thickened, about 3 minutes; remove from heat.
Reserve 1/2 cup Cheddar cheese. Stir remaining Cheddar, Gruyére, Parmesan, salt and cayenne into sauce until cheese melts. Add macaroni and broccoli to sauce.
Pour into prepared baking dish. Bake 15 minutes. Sprinkle top with reserved Cheddar cheese and bread crumbs. Bake 10 to 15 minutes, until bubbly.
Makes 4 servings