Cheesy Macaroni Bake

• 4 1/2 oz. reduced-fat sharp cheddar-flavor cheese
• 4 1/2 oz. part-skim mozzarella
• 4 1/2 oz. ridged or plain elbow macaroni
• 2 c. fresh or thawed frozen broccoli florets
• 2 Tbsp. plain wheat germ
• 1 Tbsp. imitation bacon bits
• 1 Tbsp. yellow mustard
• 1/2 tsp. salt
• Pinch of ground red pepper
• 1 c. Evaporated skimmed milk

1. Preheat oven to 450 degrees.
2. Spray a 6-cup shallow baking dish with nonstick cooking spray.
3. Cut the cheeses into 1/4-inch cubes.
4. In a large saucepan of boiling water, cook the macaroni until al dente, 8 to 10 minutes, or according to package directions.
5. If using fresh broccoli florets, add them to the pasta 3 minutes before the pasta is done.
6. If using thawed frozen broccoli, pat it dry with a paper towel.
7. Drain the macaroni (and fresh broccoli) and return it to the saucepan.
8. Add the cheeses, wheat germ, bacon bits, mustard, salt and ground red pepper.
9. If using thawed frozen broccoli, add it here.
10. Spoon the mixture into the prepared baking dish, pour the milk evenly over the top, and bake until bubbly and golden, 18 to 21 minutes.

cheddarflavor cheese, mozzarella, macaroni, broccoli florets, plain wheat germ, bacon bits, yellow mustard, salt, ground red pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56427 (may not work)