Save To Recipe Box
Type the code shown
1/2 cup onions, minced3 tablespoons butter, divided2 teaspoons prepared mustard1 container (16 ounces) Wisconsin cheddar cold pack cheese1/2 cup milk1/8 teaspoon pepper1 package (8 ounces) elbow macaroni (about 2 cups) 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.
Quinoa Egg Casserole
Macaroni and Cheese with Basil
Shrimp and Olive Pasta with Parmesan Cheese
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese