Broccoli Mac and Cheese Casserole

By dawnu1

Ingredients

• 2 cups elbow macaroni, uncooked
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/2 lb (8 oz.) VELVEETA®, cut into 1/2-inch cubes
• 2 cups small fresh broccoli florets, cooked
• 1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
• 1/2 cup French fried onions

Details

Preparation time 15mins
Cooking time 45mins
Adapted from acmemarkets.mywebgrocer.com

Preparation

Step 1

1. HEAT oven to 350ºF.

2. COOK macaroni as directed on package, omitting salt.

3. MEANWHILE, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently.

4. DRAIN macaroni. Add to VELVEETA sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.

5. BAKE 20 min. or until heated through.

Shortcut: Substitute thawed frozen broccoli florets for the cooked fresh.