Broccoli Mac and Cheese
Fruit Salad
Ingredients
- 1 (16-oz) pkg elbows pasta
- 1 lb head broccoli, cut into florets
- 3 Tbsp butter
- 1½ Tbsp all-purpose flour
- 1 (8-oz) block cream cheese, softened and cubed
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1½ cups shredded sharp Cheddar cheese
- 1 cup panko breadcrumbs
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cook pasta according to package directions, adding broccoli during last 3 minutes of cooking; drain.
- Meanwhile, melt butter in a large skillet over medium-high heat; stir in flour, and cook 1 minute.
- Add cream cheese, broth, and milk; cook until mixture is slightly thickened. Add Cheddar, stirring until melted.
- Stir in pasta and broccoli until coated with sauce. Spoon into a lightly greased 3-quart baking dish.
- Stir together breadcrumbs and oil; sprinkle over pasta mixture. Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (16-oz) container peeled and cored pineapple, cubed
- ½ lb seedless red grapes
- 3 Honeycrisp apples, chopped
Side Dish Instructions
- Combine all ingredients in a bowl.
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