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Italian Macaroni and Cheese




Source of Recipe


Marla


List of Ingredients




Italian Macaroni and Cheese


2-1/4 cups (8 oz.) uncooked ziti (long tubular pasta)
2 cups Green Giant Select® Frozen Broccoli Florets
2 cups milk
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. Tabasco hot pepper sauce
1 garlic clove, minced
1-1/2 cups (6 oz.) shredded Provolone cheese
1/2 cup roasted red bell peppers (from 7.5 oz. jar), drained,
chopped
2 TB Italian bread crumbs
2 tsp. stick margarine or butter, melted

Recipe




In large sauce pan, cook ziti to desired doneness as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan.

Preheat oven to 350° F.

Spray 2 quart casserole with nonstick cooking spray. In medium sauce pan, combine 1/2 cup of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth.

Stir in remaining 1-1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring frequently. Remove from heat. Add cheese; stir until melted.

Add cheese sauce to cooked ziti and broccoli; mix well. Stir in roasted peppers. Spoon into sprayed casserole.

In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top.

Bake at 350° F., for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.

Makes: 4 (1-1/2-cup) servings.