Ingredients:

• 2 cups – dry elbow macaroni
• 2 cups – chopped Broccoli
• 2 cups – shredded cheddar cheese
• 2 cups – shredded pepper-jack cheese
• 1/2 cup – grated parmesan cheese
• 1 can (12 fl.oz.) – evaporated Milk
• 1/2 tsp – ground black pepper
• 2 tbsp – breadcrumbs
• 2 tbsp – Olive oil

Method:

  1. Preheat the oven to 350 degrees. Lightly butter a 2.5 quart casserole.
  2. Cook macaroni as per instruction on the pack and add broccoli in the last 3 mins of boiling.
  3. Before draining, add 1/4 cup olive oil.
  4. Drain and set aside when pasta is cooked.
  5. Add all ingredients to the drained macaroni except 1/4 cup parmesan cheese and breadcrumbs.
  6. Pour the mix into the casserole.
  7. Mix the breadcrumbs, parmesan cheese and sprinkle over the casserole.
  8. Cover tightly with aluminium foil.
  9. Bake for 20 mins.
  10. Remove foil and bake again for 10 mins until the top is lightly browned.

Recipe courtesy of Lil’ Chef