Ingredients:
2 slices Whole Wheat Bread
8 oz (2 1/4 cups) Extra-Sharp Cheddar Cheese (shredded)
2 Tbsp Cornstarch
3 1/4 cup(s) 1% LowFat Milk
6 oz (2 cups) Gouda Cheese (shredded)
1 box (16 ounces) Elbow Macaroni
1/4 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1 lb Small Broccoli Florets
1/8 tsp Freshly Grated Nutmeg
8 oz (2 1/4 cups) Extra-Sharp Cheddar Cheese (shredded)
2 Tbsp Cornstarch
3 1/4 cup(s) 1% LowFat Milk
6 oz (2 cups) Gouda Cheese (shredded)
1 box (16 ounces) Elbow Macaroni
1/4 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1 lb Small Broccoli Florets
1/8 tsp Freshly Grated Nutmeg
Directions:
Heat covered 8-quart saucepot with 6 quarts water to boiling on high. Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Tear bread into large chunks. In food processor with knife blade attached, pulse bread until crumbs form. In small bowl, combine bread crumbs and 1/2 cups shredded Cheddar. Meanwhile, in 3 1/2- to 4-quart saucepot, with wire whisk, combine cornstarch and 1/4 cup of the milk until smooth. Heat on medium-high, gradually adding remaining 3 cups milk in slow, steady stream, whisking constantly. Heat to boiling, whisking frequently, then cook 2 minutes longer, whisking constantly. Remove saucepot from heat and immediately stir in Gouda and remaining Cheddar. Stir until cheeses are completely melted and sauce is smooth. Add macaroni and 1 teaspoon salt to boiling water. Cook 1 minute, stirring occasionally, then add broccoli. Cook 4 to 5 minutes longer or until pasta is just tender but firm and broccoli is bright green and crisp-tender, stirring occasionally. Drain well, then immediately return to saucepot. Add sauce, nutmeg, salt, and pepper, and stir over medium-low heat until well mixed. Transfer mixture to 3-quart shallow baking dish. Sprinkle bread-crumb mixture evenly over top. Broil 1 to 2 minutes or until topping is golden brown.
Heat covered 8-quart saucepot with 6 quarts water to boiling on high. Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Tear bread into large chunks. In food processor with knife blade attached, pulse bread until crumbs form. In small bowl, combine bread crumbs and 1/2 cups shredded Cheddar. Meanwhile, in 3 1/2- to 4-quart saucepot, with wire whisk, combine cornstarch and 1/4 cup of the milk until smooth. Heat on medium-high, gradually adding remaining 3 cups milk in slow, steady stream, whisking constantly. Heat to boiling, whisking frequently, then cook 2 minutes longer, whisking constantly. Remove saucepot from heat and immediately stir in Gouda and remaining Cheddar. Stir until cheeses are completely melted and sauce is smooth. Add macaroni and 1 teaspoon salt to boiling water. Cook 1 minute, stirring occasionally, then add broccoli. Cook 4 to 5 minutes longer or until pasta is just tender but firm and broccoli is bright green and crisp-tender, stirring occasionally. Drain well, then immediately return to saucepot. Add sauce, nutmeg, salt, and pepper, and stir over medium-low heat until well mixed. Transfer mixture to 3-quart shallow baking dish. Sprinkle bread-crumb mixture evenly over top. Broil 1 to 2 minutes or until topping is golden brown.
