Raley’s Something Extra Spring 2012

Something Extra

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Broccoli, Cheese and Macaroni Casserole
Broccoli, Cheese and Macaroni Casserole
2 cups elbow macaroni
1 tbsp. butter
1/2 cup minced onion
2 (10- oz.) containers refrigerated light Alfredo sauce
1¾ cups Raley's Garlic Infused Chicken Broth
2 tsp. dry mustard
2 cups shredded sharp Cheddar cheese
1 cup shredded Jarlsberg Lite or Swiss cheese
4 cups (1 -inch) broccoli florets
1/2 cup cooked bacon, crumbled
1/2 cup crushed croutons

Prep: 20 minutes, Cook: 35 minutes, Serves: 8

1. Preheat oven to 400°F and lightly butter a 2-quart baking dish. Cook macaroni according to package directions; drain well.

2. While macaroni is cooking, melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes to soften. Stir in Alfredo sauce, broth and mustard; simmer over low heat for 10 minutes. Stir in cheese, a handful at a time, stirring until cheese is melted.

3. Cook broccoli in boiling water for 5 minutes or until crisp-tender. Drain well, then stir into sauce with macaroni and bacon. Spoon into prepared dish and top with croutons. Bake for 15 minutes or until hot and bubbly. 

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I made this and all I have to say is: DO NOT EVER USE THE GARLIC INFUSED CHICKEN BROTH!! It is overwhelmingly garlicky...it destroyed what might have been a tasty dish. All you could taste was garlic....terrible!!

  Comment Number: 6431
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Thank you for your feedback! We are sorry to hear you did not like this recipe.

  Comment Number: 6433
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