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This ultimate comfort food gets a contemporary twist with the addition of vegetables, herbs such as sage and rosemary, and a topping of panko bread crumbs and Asiago cheese.
8 ounces elbow macaroni
2 cups small broccoli florets
3 tablespoons butter
2 tablespoons flour
1 teaspoon McCormick® Sage, Rubbed
1/2 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Rosemary Leaves
2 cups milk
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups grape tomatoes, quartered
1/2 cup panko (Japanese bread crumbs)
1/4 cup grated asiago cheese
Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
Meanwhile, preheat oven to 375°F. Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.
(Amount per serving)
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When I make home made Macaroni & cheese, I prefer white sharp cheese, not the yellow. I can't wait to try this version for a great weeknight meal!
Love the flavor print!! This is the greatest!
I use the cheese as 1/2 cheddar and 1/2 monteray jack makes for a creamier sauce