Spicy Jack Mac & Cheese With Broccoli

• 8 ounces dry elbow macaroni
• 2 cups chopped frozen broccoli
• 8 ounces shredded sharp cheddar cheese
• 8 ounces shredded monterey jack pepper cheese
• 1 (12 ounce) can evaporated milk
• 1/2 cup shredded parmesan cheese, divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons breadcrumbs

1. PREHEAT oven to 350u0b0F Lightly butter 2 1/2-quart casserole dish.
2. COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.
3. COMBINE cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, evaporated milk, 1/4 cup Parmesan cheese and black pepper in large bowl. Pour into prepared casserole dish. Combine remaining 1/4 cup Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with foil.
4. BAKE for 20 minutes. Uncover; bake for an additional 10 minutes until lightly browned.
5. * NOTE: For a less spicy version, substitute 2 cups (8 oz.) shredded Monterey Jack cheese and a few dashes of hot pepper sauce (optional) for Pepper Jack cheese.

macaroni, frozen broccoli, cheddar cheese, pepper cheese, milk, parmesan cheese, ground black pepper, breadcrumbs

Taken from www.food.com/recipe/spicy-jack-mac-cheese-with-broccoli-310968 (may not work)