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.
15m
PREP TIME
45m
COOK TIME
275
CALORIES
15
INGREDIENTS
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.
15m
PREP TIME
45m
COOK TIME
275
CALORIES
15
INGREDIENTS
Ingredients 12 (1 cup) Servings
- 8 ounces elbow macaroni
- 2 cups small broccoli florets
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon McCormick® Rubbed Sage
- 1/2 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.
NUTRITION INFORMATION
(per Serving)
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