Cheesy Broccoli Mac

• 3 cups uncooked whole wheat macaroni
• 3 ounces pancetta, diced
• 4 cups frozen broccoli florets, thawed
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 tablespoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper
• 2 (12 oz) cans fat-free evaporated milk
• 2 cups shredded 2% sharp cheddar cheese
• 1/2 cup crushed butter crackers (about 6 crackers)

1. Cook macaroni according to package directions; drain.
2. Coat a large saucepan with cooking spray, add pancetta and cook to crisp. Remove from pan to paper towel to drain.
3. Add butter to hot pan, alow to melt. Stir in the flour, garlic powder, onion powder, pepper, cayenne, and salt until smooth; gradually stir in evaporated milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1 1/2 cups cheese.
5. Place half of the macaroni and broccoli in a 13-in. x 9-in. baking dish coated with cooking spray.
6. Top with half of the cheese sauce, stir carefully preventing the breakdown of the broccoli. Repeat layers.
7. Sprinkle with cracker crumbs and remaining 1/2 cup cheese. Bake, uncovered, at 375u0b0 for 20-25 minutes or until bubbly.

whole wheat macaroni, pancetta, frozen broccoli, butter, allpurpose, garlic, onion powder, black pepper, salt, red pepper, milk, cheddar cheese, butter crackers

Taken from food52.com/recipes/12676-cheesy-broccoli-mac (may not work)