Yummy In The Tummy

Last night we had a great dinner.  More like my husband and I had a great dinner and the kids were their normal picky selves.  We had a ham steak and home-made broccoli macaroni & cheese.  For dessert we had a strawberry rhubarb pie from the local grocery store. The only thing the kids ate for dinner was the ham, but at least it was something.

Broccoli Macaroni & Cheese

Ingredients: 16 oz. elbow macaroni, 2 cups cut-up broccoli florets, 2 eggs, 12 oz. evaporated milk, 1/4 cup butter (melted), 1 tablespoon prepared mustard, 1 teaspoon salt, 1 teaspoon pepper, 8 oz. Velveeta cubed, 2 cups shredded mild cheddar cheese, 2 cups shredded sharp cheddar cheese

Cook macaroni according to package directions.  Toss the broccoli in with the dried macaroni.  Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, salt and pepper until combined.  Stir in the Velveeta and 1 1/2 cups of each shredded cheese.  Drain macaroni & broccoli.

Stir into cheese mixture.  Pour into greased 9x13 baking dish.  Top with remaining cheese.  Bake, uncovered in a 350 degree oven for 25 to 30 minutes or until cheese is melted and the edges are bubbly.  Yield: 6 servings