Author Notes
Whether it be 2 or twenty people at your 'family' table, please your guest's bellies with this yummy Macaroni and Cheese casserole! Green broccoli was added for bonus boost of vitamins and minerals, not to mention yummmm-O!
—Chocolate Broccoli
Continue After Advertisement
Ingredients
-
3 cups
uncooked whole wheat macaroni
-
3 ounces
pancetta, diced
-
4 cups
frozen broccoli florets, thawed
-
1 tablespoon
butter
-
3 tablespoons
all-purpose flour
-
1 teaspoon
garlic powder
-
1/2 tablespoon
onion powder
-
1/4 teaspoon
black pepper
-
1/2 teaspoon
salt
-
1/4 teaspoon
red pepper
-
2
(12 oz) cans fat-free evaporated milk
-
2 cups
shredded 2% sharp cheddar cheese
-
1/2 cup
crushed butter crackers (about 6 crackers)
Directions
-
Cook macaroni according to package directions; drain.
-
Coat a large saucepan with cooking spray, add pancetta and cook to crisp. Remove from pan to paper towel to drain.
-
Add butter to hot pan, alow to melt. Stir in the flour, garlic powder, onion powder, pepper, cayenne, and salt until smooth; gradually stir in evaporated milk.
-
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1 1/2 cups cheese.
-
Place half of the macaroni and broccoli in a 13-in. x 9-in. baking dish coated with cooking spray.
-
Top with half of the cheese sauce, stir carefully preventing the breakdown of the broccoli. Repeat layers.
-
Sprinkle with cracker crumbs and remaining 1/2 cup cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.
See what other Food52ers are saying.