Broccoli and cheese, long a staple in so many dinner recipes, have paired off to make this guaranteed family-pleaser: Broccoli Mac and Cheese Casserole!
What You Need
Original recipe yields 6 servings
2 cups elbow macaroni, uncooked
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 cups small fresh broccoli florets, cooked
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/2 cup french-fried onions
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Let's Make It
Heat oven to 350ºF.
Cook macaroni as directed on package, omitting salt.
Meanwhile, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently.
Drain macaroni. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.
Bake 20 min. or until heated through.
This satisfying mac and cheese is clearly the star of the show, but a crisp side salad makes a perfect pairing.
Substitute thawed frozen broccoli florets for the cooked fresh broccoli.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 45g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.