Cheesy Macaroni & Broccoli
.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
cheddar cheese
cubed |
|
| 5 | ounces |
mozzarella cheese
cubed |
|
| 3 | cups |
pasta, elbow macaroni
cooked |
*
|
| 2 | cups |
broccoli florets
|
|
| 1 | large |
sweet red bell peppers
diced small |
|
| ½ | cup |
bacon bits
real or imitation |
*
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | pinch |
chili powder
|
*
|
| 1 ½ | cups |
evaporated milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
cheddar cheese
cubed |
|
| 144.5 | ml/g |
mozzarella cheese
cubed |
|
| 7.1E+2 | ml |
pasta, elbow macaroni
cooked |
*
|
| 473 | ml |
broccoli florets
|
|
| 1 | large |
sweet red bell peppers
diced small |
|
| 118 | ml |
bacon bits
real or imitation |
*
|
| 15 | ml |
prepared mustard
|
|
| 1 | pinch |
chili powder
|
*
|
| 355 | ml |
evaporated milk
|
|
Directions
Lightly oil large baking dish .
Wipe with paper towel to remove excess oil.
Combine all ingredients except milk in large pan.
Pour into baking dish.
Pour milk over all.
Bake at 450℉ (230℃) about 20 minutes, until bubbly and golden.
