2 cups (8 oz.) elbow macarnoi
2 cups chopped frozen or fresh broccoli
2 cups (8 oz.) shredded sharp Cheddar cheese
2 cups (8 oz.) shredded pepper jack cheese
1 can (12 oz.) evaporated milk
1/2 cup grated parmesan cheese (divided)
1/2 tsp. black pepper
2 Tbsp. bread crumbs
Preheat oven to 350 and lightly butter a 2 & 1/2 quart casserole dish. Cook the macaroni in a large saucepan according to the package directions, adding the broccoli to the boiling pasta water for the last couple of minutes.
Combine cooked pasta, broccoli Cheddar cheese, pepper jack cheese, evaporated milk, 1/4 cup of Parmesan cheese and black pepper in a large bowl. Pour into prepared casserole dish. Combine remaining Parmesan cheese and bread crumbs, sprinkle over macaroni mixture. Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until lightly browned.
If the Pepper Jack cheese is too spicy, substitue with a white cheddar.
Submitted By
Chuck Beyer
