Made this for our Christmas dinner this year. I've never actually made Mac and Cheese from scratch and found this recipe to be easy and it tasted delicious. The only change I'll make when preparing this again is to leave off the breadcrumbs - I didn't think they offered to much to the dish and think it would taste fine without them.
1 16 oz package large elbow macaroni, cooked
1 head of fresh broccoli, cut up into small bite size pieces
2 Tablespoons butter
1/4 cup flour
1 small onion, diced
2 cups of milk
1 can chicken broth
2 cups of shredded sharp cheddar cheese
1 cup shredded Parmesan cheese
about 1/2 cup of extra cheese for topping
1/4 cup bread crumbs
1 head of fresh broccoli, cut up into small bite size pieces
2 Tablespoons butter
1/4 cup flour
1 small onion, diced
2 cups of milk
1 can chicken broth
2 cups of shredded sharp cheddar cheese
1 cup shredded Parmesan cheese
about 1/2 cup of extra cheese for topping
1/4 cup bread crumbs
Preheat
oven to 375 degrees. In large pot, boil water and cook pasta to
instructions, but leaving pasta a little al dente. About 3 minutes before draining pasta, add broccoli to cook in water with pasta.
Grease a large 9 x 12 baking dish. While
pasta is cooking prepare the cheese and milk mixture. In large pot on
medium heat, add butter and onion. Cook onions till soft, then add
flour. Stir flour quickly to combine the flour and onion rue mixture.
Add milk and chicken broth. Allow mixture to come to a boil and sauce will thicken. Remove from heat and add cheddar cheese and Parmesan cheese.
Drain
your cooked pasta and broccoli and add to cheese mixture.
Gently mix
together and pour into baking dish. Add extra cheese and bread crumbs on
top. Bake for about 20-25 minutes or until cheese is melted with a nice crust.
(Credit to the original blog where I got this recipe - Here's a Link)
