INGREDIENTS
- 2 cups (8 oz.) dry elbow macaroni
- 2 cups chopped frozen or fresh broccoli
- 2 cups (8 oz.) shredded sharp cheddar cheese
- 2 cups (8 oz.) shredded Pepper Jack cheese *
- 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
- 1/2 cup (1.5 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.), divided
- 1/2 teaspoon ground black pepper
- 2 tablespoons bread crumbs
INSTRUCTIONS
PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.
COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.
COMBINE cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, evaporated milk, 1/4 cupParmesan cheese and black pepper in large bowl. Pour into prepared casserole dish. Combineremaining 1/4 cup Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with foil.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes until lightly browned.
* NOTE: For a less spicy version, substitute 2 cups (8 oz.) shredded Monterey Jack cheese and a few dashes of hot pepper sauce (optional) for Pepper Jack cheese.
COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.
COMBINE cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, evaporated milk, 1/4 cupParmesan cheese and black pepper in large bowl. Pour into prepared casserole dish. Combineremaining 1/4 cup Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with foil.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes until lightly browned.
* NOTE: For a less spicy version, substitute 2 cups (8 oz.) shredded Monterey Jack cheese and a few dashes of hot pepper sauce (optional) for Pepper Jack cheese.
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