Prep time: 20 min | Cook time: 30 min | Ready In: 70 min
1 lb. elbow macaroni
1 lb. broccoli, cut up
1/4 cup butter
1/2 onion, minced
1/4 cup flour
1/2 teaspoon red pepper flakes
3-1/2 cups milk
4 cups shredded cheese (cheddar, monterey jack, etc)
1/8 to 1/4 cup breadcrumbs
Preheat oven to 375 degrees.
Grease a 9-by-13 inch baking dish and set aside.Cook the macaroni 2-3 minutes less than the package directions.
About 5 minutes before you drain it, add the broccoli pieces to the pot. Drain and rinse under cold water. Set aside.
In a medium saucepan, melt the butter. Add the onion and cook until soft.
Next, whisk in the flour and red pepper flakes until well blended. Slowly add the milk, whisking constantly until the mixture begins to bubble, approx. 3 minutes.
Remove from heat and stir in the all but 1/2 cup of cheese.Pour the cheese sauce over the broccoli and pasta, stirring to coat.
Finally, transfer into the baking dish, top with the remaining cheese and the dust with the breadcrumbs.
Bake 25-30 minutes.