- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups (8-oz.) Sargento® Shredded Sharp Cheddar Cheese
- 1/2 cup chopped onion
- 2 cups (16 ounces) broccoli florets, steamed
- 2 cups elbow macaroni
- 2 English muffins, cut into 1/2-in. pieces
Preheat oven to 350°F. Prepare macaroni according to package directions.
Meanwhile, melt butter in large saucepan over medium heat. Stir in flour until smooth; cook and stir 2 minutes. Gradually add milk, stirring constantly, until mixture is slightly thickened.
Add Sargento® Fine Cut Shredded Sharp Cheddar Cheeseand onion. Cook, stirring constantly, until cheese melts. Add broccoli and macaroni; stir well.
Place in 3-quart casserole. Sprinkle English muffin pieces evenly over top. Bake 15 to 20 minutes or until muffin pieces are golden brown.