Cheesy Macaroni with Broccoli

• 8 ounces Elbow Macaroni
• 1 cup Broccoli florets fresh or frozen
• 4 tablespoons Butter
• 2 tablespoons Flour
• 2 cups Low-fat (1%) milk
• 1 cup Shredded sharp cheddar cheese
• 1/2 cup Shredded Gruyere cheese
• 1/4 cup Grated Parmesan cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Cayenne pepper
• 1/4 cup Whole-wheat bread crumbs

In a medium saucepan, cook macaroni according to package directions, until al dente, or still slightly firm. Drain well.

Fill another saucepan 3/4 full with water. Bring water to a boil, add broccoli, reduce heat to medium and cook until al dente; Drain and set aside.

Preheat oven to 375°. Grease an 8 x 8 inch glass baking dish.

In a medium saucepan, melt butter. Add flour, stirring 1 minute, until smooth. Gradually whisk in milk, stirring continually until thickened, about 3 minutes, remove from heat.

Reserve 1/2 cup cheddar cheese. Stir remaining cheddar, Gruyere, Parmesan, salt, and cayenne into sauce until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish.

Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15 minutes, until bubbly.
Serves 4.