Broccoli Mac & Cheese Bake

• 3 cups uncooked elbow macaroni
• 4 cups fresh broccoli florets
• 1/2 cup butter, cubed
• 3 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2 cans (12 ounces each) evaporated milk
• 2-1/2 cups shredded cheddar cheese, divided
• 1/2 cup crushed cornbread-flavored crackers (about 6 crackers)

1. Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
2. In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese.
3. Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese.
4. Bake, uncovered, at 375u0b0 until bubbly, 20-25 minutes.

elbow macaroni, fresh broccoli florets, butter, allpurpose, garlic, onion powder, pepper, salt, milk, cheddar cheese, cornbreadflavored crackers

Taken from www.tasteofhome.com/recipes/broccoli-mac-cheese-bake/ (may not work)