Macaroni and cheese: a simple yet comforting dish that has secured its place as a dinnertime staple in many households. Its creamy, cheesy goodness and adaptable nature have made it a beloved favorite across generations. Skip the box and craft your next batch with Pine River's Sharp Cheddar Cold Pack for an easy to prep, family friendly meal sure to please even the pickiest of eaters. The kids will be calling this their favorite in no time!
Ingredients:
- 2 cups uncooked elbow macaroni
- 2 cups fresh or frozen broccoli florets
- 21/2 cup chopped onion
- 3 tablespoons butter, cubed and divided
- 1/2 cup milk
- 1 to 2 teaspoons mustard
- 1/8 teaspoon pepper
- 16 ounces Pine River Sharp Cheddar Cold Pack cheese
- 1/3 cup saltine cracker crumbs
Directions:
| 1. Heat oven to 350 degrees F. |
| 2. Cook macaroni according to package directions until al dente; drain. |
| 3. Meanwhile, arrange broccoli in a steamer basket. Place basket into a saucepan over 1 1/2 inches of water; bring to a boil. Cover and steam for 5-8 minutes or until broccoli is crisp-tender. Remove from the heat. Keep warm. |
| 4. Sauté onion in 2 tablespoons butter in a large saucepan over medium-high heat for 3-5 minutes or until crisp-tender. Reduce heat to medium-low. Gradually stir in milk, mustard and pepper. Bring to a gentle boil, stirring constantly. |
| 5. Remove from the heat. Gradually stir in cheddar until melted. Stir in macaroni and broccoli. |
| 6. Transfer macaroni mixture to a greased 2-quart baking dish. Melt remaining butter; toss with cracker crumbs. Sprinkle crumbs over top. Bake for 25-30 minutes until bubbly. Let stand for 10 minutes before serving. |