| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 4 tbsp salted butter plus more for the baking dish
- 1 pound casserole elbows
- 1 head broccoli broken into small florets
- 1/2 medium onion finely choped
- 2 tbsp all-purpose flour
- 1 tsp dry mustard
- 2 cups whole milk
- 1 cup chicken stock
- 1/4 cup light cream
- 2 1/2 cups grated sharp cheddar
- 1 cup Velvetta cheese cubed
- 1 cup Parmesan cheese
- 1/2 cup panko breadcrumbs
- salt and pepper
Ingredients
|
|
Instructions
- Preheat oven to 350 degrees. Butter baking dish.
- Steam broccoli until soft and mash with a wooden spoon in to smaller pieces. Set aside.
- Melt butter and onions in a pot over medium heat. Stir and cook until soft, about 5 minutes.
- Sprinkle in flour and dry mustard and stir to coat onions. Pour in milk, chicken stock, and light cream. Stir and heat until just starting to bubble.
- Add 1/2 cup parmesan, cheddar, and Velveeta cheeses. Stir until cheese melts.
- Add the macaroni and stir.
- Add broccoli to baking dish. Add the macaroni mixture to baking dish and stir.
- In a small bowl, mix together 1/2 cup parmesan cheese and the breadcrumbs. Sprinkle over mac and cheese dish.
- Bake 25 minutes until hot and bubbly.
- Enjoy!
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