Categories: Pasta- pasta sauces

Ingredients

• 1/4 cup butter or margarine, divided
• 2 Tbsp. all-purpose flour
• 2 cups milk
• 1 (8oz.) pkg. shredded Cheddar-American cheese blend
• 1/2 tsp. salt
• 1/8 tsp. ground red pepper
• 1 (10oz.)pkg. frozen broccoli, thawed and coarsely chopped
• 8 oz. elbow macaroni, cooked
• 1/4 cup fine, dry breadcrumbs or 1/2 cup grated Parmesan cheese

Directions

1. Melt 2 Tbsp. butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.
2. Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens. Remove from heat. Add shredded cheese, salt, and pepper, stirring until cheese melts. Stir in broccoli and pasta. Pour into a lightly greased 11x 7-inch baking dish. Sprinkle with breadcrumbs; dot with remaining 2 Tbsp. butter.
3. Bake at 350 degrees for 25 to 30 minutes.

4. To lighten: Substitute equal portions reduced-calorie margarine, 2 % reduced-fat milk, and 2 % reduced-fat shredded sharp cheddar cheese, and reduce salt to 1/4 tsp. Cook as directed and pour into baking dish. Stir together remaining margarine, melted, and breadcrumbs; sprinkle over pasta mixture. Bake as directed, and let stand, 5 minutes before serving.

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