Macaroni and Cheese with Broccoli

Name: Macaroni and Cheese with Broccoli
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 2 cups (about 6-1/2 ounces) whole wheat elbow macaroni; 2 chicken bouillon cubes; 1/4 cup boiling water; 2 tablespoons Fleischmann's® Corn Starch; 1-3/4 cups skim milk; 1 tablespoon minced onion; 1/4 teaspoon garlic powder; 1/8 teaspoon black fine grind pepper; 1/8 teaspoon cayenne pepper; 1-3/4 cups (7 ounces) shredded sharp 2% milk cheddar cheese; 3 cups frozen broccoli flowerettes, thawed; 1 cup topping, your choice: corn flakes, garlic croutons, crushed saltines OR cheese crackers; optional paprika

Intermediate • 4 to 6 servings • 15 min

Preheat oven to 350°F. Cook macaroni according to package directions.

Ingredients

2 cups (about 6-1/2 ounces) whole wheat elbow macaroni

SAUCE:

2 chicken bouillon cubes
1/4 cup boiling water
2 tablespoons Fleischmann's® Corn Starch
1-3/4 cups skim milk
1 tablespoon minced onion
1/4 teaspoon garlic powder
1/8 teaspoon black fine grind pepper
1/8 teaspoon cayenne pepper
1-3/4 cups (7 ounces) shredded sharp 2% milk cheddar cheese
3 cups frozen broccoli flowerettes, thawed
1 cup topping, your choice: corn flakes, garlic croutons, crushed saltines OR cheese crackers
optional paprika

Method

Preheat oven to 350°F.
Cook macaroni according to package directions.
Dissolve bouillon cubes in boiling water; set aside. Combine corn starch and milk in a medium saucepan. Add dissolved bouillon cubes, onion, garlic powder, black pepper and cayenne pepper. Stirring constantly, bring to a boil; boil and stir for 1 minute. Remove from heat.
Gradually stir in cheeses until melted. Add cooked pasta and broccoli. Stir until blended. Pour mixture into a greased 2-quart casserole dish; top with desired topping. Sprinkle with paprika, if desired.
Bake 20 to 30 minutes or until brown and bubbly.