Ingredients
3 cups uncooked elbow macaroni4 cups fresh broccoli florets1/2 cup butter, cubed3 tablespoons all-purpose flour1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon pepper1/8 teaspoon salt2 cans (12 ounces each) evaporated milk2-1/2 cups shredded cheddar cheese, divided1/2 cup crushed cornbread-flavored crackers (about 6 crackers)
Preparation
Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese.
Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
Bake, uncovered, at 375° until bubbly, 20-25 minutes.
