Elbow Broccoli Bake

• 1 lb.box elbow macaroni
• 2 cups broccoli florets, frozen
• 4 cups low-moisture part-skim mozzarella cheese, divided
• 1 3/4 cups milk (I use 2%)
• 1 1/2 cups freshly grated parmigiano-reggiano cheese, divided
• 1/4 cup finely chopped onion
• 4 eggs, slightly beaten
• 1 teaspoon salt
• fresh ground black pepper

1. Preheat oven to 350.
2. Bring a large pot of water to a boil.
3. Cook Elbows for 7 minutes. Add broccoli and contine cooking 2 additional minutes. Drain.
4. Mix together in empty pasta pot the cooked elbows, broccoli, 3 cups of mozzarella cheese, milk, 3/4 cup of Parmigiano cheese, onion, eggs and seasonings. (See Note below.).
5. Spoon into a lightly greased 13 x 9 inch baking dish. (If desired, you could spoon into 2 8" square pans and freeze one.).
6. Sprinkle with remaining Parmigiano and mozzarella cheeses. Cover and bake in a 350 degree oven for 40 minutes. Remove and let rest 10 minutes before serving.
7. NOTE: After mixing ingredients together in pot, sample a bit before spooning into baking dish(s). If you prefer more seasonings, you could add garlic powder or other seasonings you're in the mood for to taste.

elbow macaroni, broccoli florets, lowmoisture, milk, freshly grated parmigiano, onion, eggs, salt, fresh ground black pepper

Taken from www.food.com/recipe/elbow-broccoli-bake-411336 (may not work)