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Macaroni Bake




Source of Recipe


Sylvia Moore, church member


List of Ingredients




4 1/2 oz. reduced fat sharp Cheddar cheese
4 1/2 oz. part-skim Mozzarella cheese
4 1/2 oz. macaroni
2 cup fresh or thawed frozen broccoli florets
1 Tbsp. imitation bacon bits
1 Tbsp. yellow mustard
2 Tbsp. plain wheat germ
1/2 tsp. salt
Pinch of ground red pepper
1 cup evaporated skim milk

Recipe



Preheat oven to 450°.
Spray baking dish with nonstick cooking spray.
Cut cheese into 1/4" cubes.
Cook macaroni 8-10 minutes.
If using fresh broccoli florets, add them to pasta 3 minutes before pasta is done.
If using thawed frozen broccoli, pat it dry with a paper towel.
Drain macaroni and fresh broccoli and return to saucepan.
Add cheeses, wheat germ, bacon bits, mustard, salt and red pepper.
If using thawed frozen broccoli add it now.
Spoon mixture into baking dish, pour milk over top and bake until bubbly and golden, 18-21 minutes.

Serves 4-1 1/4 cups each.
Can be made ahead and reheated.