Prep: 55 minutes
Yield: 8 servings
2 cups dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups grated sharp cheddar
2 cups shredded pepper jack cheese
1 can evaporated milk
1/2 cup grated parmesan cheese, divided
1/2 tsp black pepper
2 tbsp bread crumbs
Preheat oven to 350. Lightly butter 2 1/2 quart casserole dish. Cook macaroni according to package directions. Add broccoli to water for last 3 minutes of boiling. Drain.
Combine pasta, broccoli, cheddar & jack cheeses, milk, 1/4 cup parmesan, and pepper in a large bowl. Pour into casserole dish. Combine remaining parmesan and bread crumbs and sprinkle on top. Bake covered for 20 minutes. Uncover and bake 10 minutes more or until lightly browned.
How Kids Can Help:
Kids can help shred cheese. Measure and dump ingredients.