Easy Dinner...

When making the pie I had my inspiration for dinner. On the back of the evaporated milk label there was a recipe for Spicy Jack and Cheddar Mac with Broccoli so I made it but with what I had on hand. It was a good mac & cheese recipe. One I might use every once in a while.

Cheddar and Mozzarella Mac & Broccoli

• 2 cups (8 oz.) dry elbow macaroni
• 2 cups chopped frozen or fresh broccoli
• 2 cups (8 oz.) shredded cheddar cheese
• 2 cups (8 oz.) shredded mozzarella (the recipe uses Jack)
  
• 1 can (12 fl. oz.) evaporated milk
• 1/2 cup (1.5 oz.) shredded Parmesan cheese, divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons bread crumbs (I used Italian bread crumbs)
  

Preheat oven to 350° F. Lightly butter 2 1/2-quart casserole dish.

Cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.

Combine cooked pasta, broccoli, cheddar cheese, mozzarella cheese, evaporated milk, 1/4 cup Parmesan cheese and black pepper in large bowl. Pour into prepared casserole dish. Combine remaining 1/4 cup Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with foil.

Bake for 20 minutes. Uncover; bake for an additional 10 minutes until lightly browned.

Source: www.verybestbaking.com