Broccoli Macaroni and Cheese

Ingredients

• 10 ounce broccoli frozen thawed coarsely chopped
• 0.3 cup butter divided
• 8 ounce cheddar-american cheese blend shredded
• 8 ounces elbow macaroni cooked
• 0.3 cup breadcrumbs or dry grated fine
• 2 tablespoons flour all-purpose
• 0.1 teaspoon ground pepper red
• 2 cups milk 
• 0.5 teaspoon salt 

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Melt 2 tablespoons butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.
2. Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens.
3. Remove from heat.
4. Add shredded cheese, salt, and pepper, stirring until cheese melts. Stir in broccoli and pasta.
5. Pour into a lightly greased 11- x 7-inch baking dish.
6. Sprinkle with breadcrumbs; dot with remaining 2 tablespoons butter.
7. Bake at 350 for 25 to 30 minutes.
8. To lighten: Substitute equal portions reduced-calorie margarine, 2% reduced-fat milk, and 2% reduced-fat shredded sharp Cheddar cheese, and reduce salt to 1/4 teaspoon. Cook as directed, and pour into baking dish. Stir together remaining margarine, melted, and breadcrumbs; sprinkle over pasta mixture.
9. Bake as directed, and let stand 5 minutes before serving.