Cheesy Macaroni Bake

• 4 1/2 oz. reduce fat sharp Cheddar cheese
• 4 1/2 oz. Mozzarella
• 4 1/2 oz. plain elbow macaroni
• 2 c. fresh or frozen broccoli florets
• 2 Tbsp. plain wheat germ
• 1 Tbsp. imitation bacon bits
• 1 Tbsp. yellow mustard
• 1/2 tsp. salt
• pinch of ground red pepper
• 1 c. evaporated skim milk

1. Cut cheeses into 1/4-inch cubes.
2. Cook macaroni until al dente.
3. If using fresh broccoli florets, add to pasta 3 minutes before pasta is done.
4. Drain macaroni and broccoli.
5. Add Cheddar flavor cheese, Mozzarella, wheat germ, bacon bits, mustard, salt and pepper.
6. Spoon mixture into 6-cup baking dish sprayed with Pam.
7. Pour milk evenly over top and bake 18 to 21 minutes.
8. Serves 4.
9. Contains 385 calories per 1 1/4-cup serving.

cheddar cheese, mozzarella, macaroni, plain wheat germ, bacon bits, yellow mustard, salt, ground red pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275171 (may not work)