I’m not normally a Velveeta cheese kind of girl but when I add broccoli to my macaroni I like to use it. I also use it when I make broccoli cheese and rice. Yum.
Macaroni and Cheese
Ingredients:
- 12 oz large elbow macaroni
- 1/2 cup onion, chopped
- 4 tbsp butter
- 1 tbsp flour
- salt and pepper
- 1 1/4 cups whole milk
- 12 oz Velveeta cheese cut into chunks
- 1 – 12 oz pkg broccoli florets
Directions:
Cook macaroni according to package directions, drain and add 2 tbsp butter so that it doesn’t stick together and then set aside for a minute.
Steam broccoli in microwave in a covered dish with a couple of tbsp of water and a little salt and pepper.
Cook onion in 2 tbsp butter, until translucent. Add salt to the onions while cooking. Next add the flour and pepper and cook for about a minute. Next, pour milk in and stir, cooking until it thickens a little. Add cheese, stirring until melted. Stir in cooked macaroni and broccoli.
At this point you could place in a casserole dish and top with bread crumbs and bake in the oven if you like. I usually skip that step and just eat.
Bake in a 350 degree oven for 25-30 minutes, until bubbly.
