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Ingredients
US|METRIC
12 SERVINGS
- 8 oz. elbow macaroni
- 2 cups broccoli florets (small)
- 3 Tbsp. butter
- 2 Tbsp. flour
- 1 tsp. McCormick Sage, Rubbed
- 1/2 tsp. McCormick Garlic Powder
- 1 tsp. McCormick Sea Salt Grinder
- 1/2 tsp. mccormick black pepper, coarse ground
- 1/2 tsp. 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 asiago cheese (grated)
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Directions
- 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.
- 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.
- Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.
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