Macaroni and Cheese Primavera
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 8 ounce elbow macaroni
  • 2 cup small broccoli florets
  • 3 teaspoon butter
  • 2 tablespoon flour
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon rosemary leaves
  • 2 cup milk
  • 2 cup cheddar cheese, shredded
  • 2 cup monterey jack cheese, shredded
  • 2 cup grape tomatoes, quartered
  • 1/2 cup panko japanese bread crumbs
  • 1/4 cup grated asiago cheese
Directions
  1. Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking.
  2. Rinse under cold water; drain well.
  3. Meanwhile, preheat oven to 375°F.
  4. Melt butter in same saucepan on medium heat.
  5. Sprinkle with flour and spices.
  6. Cook and stir 1 minute or until well blended.
  7. Gradually stir in milk until smooth.
  8. Stirring constantly, cook 3 minutes or until sauce starts to thicken.
  9. Stir in Cheddar and Monterey Jack cheeses until melted and smooth.
  10. Add macaroni, broccoli and tomatoes; toss gently to coat.
  11. Pour into greased 13x9-inch baking dish.
  12. Mix panko and Asiago cheese.
  13. Sprinkle evenly over top.
  14. Bake 25 to 30 minutes or until bubbly.
  15. Let stand 5 minutes before serving.