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Cracker Barrel Broccoli Mac & Cheese

  • Prep Time: 20 Minutes (Total time: 40 Minutes)
  • Serving Size: 6
  • 3 tablespoons Butter Or Margarine
  • 2 tablespoons Flour
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Ground Red Pepper (cayenne)
  • 2 cups Milk
  • 3 cups CRACKER BARREL Shredded Extra Sharp Cheddar Cheese, Divided
  • 3 cups Small Fresh Broccoli Florets, Cooked
  • 2 cups Elbow Macaroni, Cooked, Drained
  • 1/4 cup Finely Chopped Onions
  • PREHEAT oven to 350°F. Spray 1-1/2-qt. casserole dish with cooking spray; set aside. Melt butter in large saucepan on low heat. Add flour, salt and red pepper; mix well. Cook and stir 2 min. or until bubbly. Gradually add milk, stirring until well blended. Increase heat to medium. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until thickened, stirring constantly. Gradually add 2-1/2 cups of the cheese; cook and stir 3 to 5 min. or until cheese is melted. Add broccoli, macaroni and onions; mix lightly.

    SPOON into 1-1/2-qt. casserole dish; sprinkle with remaining 1/2 cup cheese.

    BAKE 20 min. or until heated through.

    KRAFT KITCHENS TIPS

    Healthy Living

    Save 70 calories, 9 grams of fat and 5 grams of saturated fat per serving by preparing with fat-free milk and CRACKER BARREL 2% Milk Shredded Reduced Fat Extra Sharp Cheddar Cheese.

    Substitute

    Prepare as directed, using thawed and drained frozen broccoli florets.

    RECIPE COURTESY OF KRAFT FOODS