Sneaky Mac N Cheese

• 1 (16 ounce) box elbow macaroni
• 16 ounces cheese, plus (8 sharp cheddar, 8 montery jack)
• 12 cup cheese, for topping
• 5 cups milk (I used 4 cups of milk and one cup of half & half)
• 12 cup salted butter
• 6 tablespoons flour
• 2 small yellow onions
• 1 garlic clove
• 1 -2 head fresh broccoli, raw
• 1 tablespoon salt
• 14 tablespoon ground pepper
• Italian seasoned breadcrumbs
• paprika and garlic powder, to taste

1. Chop up the raw broccoli to desired texture (I like a mix of big and small chunks) and soak in a bowl of lightly salted cold water while preparing the rest.
2. Puree onion and garlic in mini chopper or food processor.
3. Cook the noodles al dente and set aside to drain.
4. Follow box recipe for roux.
5. (Melt butter, add flour and cook for a few minutes, stirring constantly - careful not to burn).
6. Add milk slowly and keep stirring.
7. Add seasonings.
8. Add cheese, grated or chopped and stir until melted and thickend.
9. Mix with drained noodles, add raw broccoli & onion/garlic puree, and pour into a 9 X 13 baking dish.
10. Top with a handful of extra cheese and Italian bread crumbs - to cover.
11. Bake at 400 for about 35 minutes.
12. (The cheese should brown it up but you can always add a few pats of butter toward the end if you want it browner).
13. ,.

elbow macaroni, cheese, cheese, milk, butter, flour, yellow onions, garlic, broccoli, salt, ground pepper, italian seasoned breadcrumbs, paprika

Taken from www.food.com/recipe/sneaky-mac-n-cheese-447299 (may not work)