Source: Midwest Living


Recipe Summary

30 mins
55 mins
9 cups


Ingredient Checklist


Instructions Checklist
  • Let both cheese stand at room temperature for 30 minutes.

  • Cook macaroni in a large pot according to package directions until tender, but still firm, adding broccoli during the last 5 minutes of cooking. Drain well and return to pot; set aside.

  • Meanwhile, in a medium saucepan, cook the onion in the 3 tablespoons butter until tender but not brown. Stir in the flour and the pepper. Add the milk all at once. Cook and stir until the mixture is slightly thickened and bubbly. Remove from heat. Gradually add both cheeses, stirring until melted (the mixture will appear slightly curdled). Pour over the macaroni and broccoli and stir gently to combine. Transfer mixture to a 2 1/2- to 3-quart baking dish.

  • In a small bowl combine melted butter, bread crumbs, and Parmesan cheese. Toss to coat. Sprinkle over the macaroni mixture.

  • Bake in a 350°F oven about 20 minutes or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts

328 calories; fat 17g; cholesterol 51mg; saturated fat 10g; carbohydrates 28g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 16g; vitamin a 716.2IU; vitamin c 21.1mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 83.2mcg; vitamin b12 1.1mcg; sodium 243mg; potassium 257mg; calcium 375mg; iron 1.3mg.