Cheddar Broccoli Pasta Bake

Creamy sauce coats macaroni in this rich oven bake recipe.

Mueller's Elbow Macaroni
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Prep Time: 10 min
Cook Time: 45 min
Serves: 4

Ingredients

  • 16 ounces Mueller's Elbow Macaroni
  • 1 (8 ounce) cup low-fat milk
  • 1 (10.75 ounce) can reduced-fat cream of chicken soup
  • 1 tablespoon creamy mayonnaise-mustard blend
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1-1/2 (6 ounce) cups low-fat cheddar cheese, shredded and divided
  • 10 ounces fresh or frozen broccoli, chopped, blanched and drained

Directions

  1. Preheat oven to 350°F. Cook pasta for 6 minutes and rinse with cold water. Spray 2-quart casserole with non-stick cooking spray.
  2. In a medium bowl, combine milk, soup and creamy mayonnaise-mustard blend.
  3. Heat olive oil in a medium saucepan, over medium heat. Add onion. Cook and stir for 2 to 3 minutes. Add milk mixture and bring to boil, stirring constantly. Boil 1 minute. Remove from heat, stir in 1-1/4 cups of cheese until smooth.
  4. Blend in drained broccoli and cooked pasta. Pour mixture into prepared casserole dish. Top with remaining 1/4 cup cheese.
  5. Bake for 20 minutes, or until hot and bubbly.

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