Macaroni & Cheese Broccoli Bake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 cups macaroni (one box)
• 1 (10 ounce) package frozen chopped broccoli
• 1 1/2 cups 1% low-fat milk
• 4 tablespoons sour cream (or plain yogurt)
• 4 tablespoons flour
• 1 tablespoon 1% low-fat milk (yes, you need an extra tablespoon in addition to the 1.5 cups)
• 1/2 teaspoon season-all salt
• 1 teaspoon mustard powder
• 3 dashes garlic powder
• 3 dashes turmeric
• 3/4 cup extra-sharp cheddar cheese, shredded
• 1 1/4 cups extra-sharp cheddar cheese, shredded
• 3 tablespoons unsalted butter
• 3 dashes season-all salt
• 1 cup panko breadcrumbs

Recipe

• 1 boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. add the frozen broccoli and cook for another 5 minutes.
• 2 if you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is really freezer-burnt, throw it in the pot when you put the macaroni inches make sure it's a big enough pot.
• 3 when they're all done cooking, remove and drain the macaroni and broccoli. put them into a 2.5-quart baking dish, mixing well.
• 4 pour the milk into the pot and let it come to a low boil. meanwhile, preheat the oven to 350°f.
• 5 while waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste.
• 6 add this paste to the boiled milk, and stir thoroughly.
• 7 when the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. stir again to fully incorporate the cheese.
• 8 pour the cheese sauce over the macaroni and broccoli, blending well. top evenly with the 1 1/4 cups cheese.
• 9 for the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. put over the cheese.
• 10 bake for 30 minutes.