Raley’s Something Extra Spring 2012
Recipe Center

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
1 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. 

Nutritional Information:
422 calories, 20 g protein, 24 g total fat (14 g sat., 0 g trans), 31 g carbohydrate, 1 g fiber, 3 g sugar, 60 mg cholesterol, 901 mg sodium, 11 points