| | Directions | 1. Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
2. Meanwhile, preheat oven to 375°F. Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
3. Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving. |
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12
|  | | Ingredients | | - | | 8 ounces elbow macaroni |
| - | | 2 cups small broccoli florets |
| - | | 3 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon McCormick® Sage, Rubbed |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/2 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/2 teaspoon McCormick® Rosemary Leaves |
| - | | 2 cups milk |
| - | | 2 cups shredded Cheddar cheese |
| - | | 2 cups shredded Monterey Jack cheese |
| - | | 2 cups grape tomatoes, quartered |
| - | | 1/2 cup panko (Japanese) bread crumbs |
| - | | 1/4 cup grated Asiago cheese |
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| | Nutrition (per serving) | |
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