Ingredients
1-1/2 cups uncooked elbow macaroni4 cups fresh broccoli florets1 large onion, finely chopped1 cup cubed fully cooked ham1 medium sweet red pepper, chopped1 tablespoon butter1/3 cup all-purpose flour4 cups fat-free milk2-1/2 cups shredded reduced-fat cheddar cheese1/4 cup minced fresh parsley2 teaspoons Dijon mustard1/2 teaspoon garlic powder1/2 teaspoon Italian seasoning1/4 teaspoon pepperTOPPING:1/4 cup dry bread crumbs1 tablespoon butter, melted
Preparation
Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender.
In another saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full).
Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
