INGREDIENTS
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Ingredients
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3 cups uncooked elbow macaroni
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4 cups fresh broccoli florets
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1/2 cup butter, cubed
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3 tablespoons all-purpose flour
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon pepper
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1/8 teaspoon salt
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2 cans (12 ounces each) evaporated milk
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2-1/2 cups (10 ounces) shredded cheddar cheese, divided
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1/2 cup crushed cornbread-flavored crackers (about 6 crackers)
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