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1/2 cup onions, minced3 tablespoons butter, divided2 teaspoons prepared mustard1 16-ounce container Wisconsin cheddar cold pack cheese1/2 cup milk1/8 teaspoon pepper1 8-ounce package (about 2 cups) elbow macaroni, cooked according to package directions and drained1 bunch broccoli, cut into florets, cooked in boiling water for 3 minutes, drained1/3 cup crushed saltine crackers
Heat oven to 375°F. In 3-quart saucepan, cook onions in 2 tablespoons butter over medium heat 3 minutes. Stir in mustard. Add cheese, milk and pepper. Cook and stir until cheese melts and mixture is smooth. Stir in macaroni; spoon half into buttered 2- to 3-quart casserole. Arrange broccoli evenly over pasta, then top with remaining macaroni mixture. Melt remaining tablespoon of butter; toss with cracker crumbs in small bowl. Sprinkle crumbs over casserole. Bake for 25 to 30 minutes until bubbly and browned. Let stand 10 minutes before serving.
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