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CRACKER BARREL Broccoli Mac & Cheese

CRACKER BARREL Broccoli Mac & Cheese recipe
photo by:kraft
I used Velvetta and it turned out creamy and so very Yummy!
posted by
boobaby
on 12/26/2010
time
prep:
20 min
total:
40 min
servings
total:
6 servings, 1 cup each
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What You Need

3
Tbsp.  butter or margarine
2
Tbsp.  flour
1/2
tsp.  salt
1/8
tsp.  ground red pepper (cayenne)
2
cups  milk
3
cups  CRACKER BARREL Shredded Extra Sharp Cheddar Cheese, divided
3
cups  small fresh broccoli florets, cooked
2
cups  elbow macaroni, cooked, drained
1/4
cup  finely chopped onions

Make It

PREHEAT oven to 350°F. Spray 1-1/2-qt. casserole dish with cooking spray; set aside. Melt butter in large saucepan on low heat. Add flour, salt and red pepper; mix well. Cook and stir 2 min. or until bubbly. Gradually add milk, stirring until well blended. Increase heat to medium. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until thickened, stirring constantly. Gradually add 2-1/2 cups of the cheese; cook and stir 3 to 5 min. or until cheese is melted. Add broccoli, macaroni and onions; mix lightly.

SPOON into 1-1/2-qt. casserole dish; sprinkle with remaining 1/2 cup cheese.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Healthy Living
Save 70 calories, 9 grams of fat and 5 grams of saturated fat per serving by preparing with fat-free milk and CRACKER BARREL 2% Milk Shredded Reduced Fat Extra Sharp Cheddar Cheese.
Substitute
Prepare as directed, using thawed and drained frozen broccoli florets.
K:103v6:105194

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