Cheesy Broccoli Mac

Name: Cheesy Broccoli Mac
Ingredients: 3 cups uncooked whole wheat macaroni; 3 ounces pancetta, diced; 4 cups frozen broccoli florets, thawed; 1 tablespoon butter; 3 tablespoons all-purpose flour; 1 teaspoon garlic powder; 1/2 tablespoon onion powder; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1/4 teaspoon red pepper; 2 (12 oz) cans fat-free evaporated milk; 2 cups shredded 2% sharp cheddar cheese; 1/2 cup crushed butter crackers (about 6 crackers)

13 ingredients

7 steps

Ingredients

3 cups uncooked whole wheat macaroni
3 ounces pancetta, diced
4 cups frozen broccoli florets, thawed
1 tablespoon butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 tablespoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper
2 (12 oz) cans fat-free evaporated milk
2 cups shredded 2% sharp cheddar cheese
1/2 cup crushed butter crackers (about 6 crackers)

Directions

1

Cook macaroni according to package directions; drain.
2

Coat a large saucepan with cooking spray, add pancetta and cook to crisp. Remove from pan to paper towel to drain.
3

Add butter to hot pan, alow to melt. Stir in the flour, garlic powder, onion powder, pepper, cayenne, and salt until smooth; gradually stir in evaporated milk.
4

Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1 1/2 cups cheese.
5

Place half of the macaroni and broccoli in a 13-in. x 9-in. baking dish coated with cooking spray.
6

Top with half of the cheese sauce, stir carefully preventing the breakdown of the broccoli. Repeat layers.
7

Sprinkle with cracker crumbs and remaining 1/2 cup cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.