Cheesy Macaroni Bake - cooking recipe

Ingredients

4 1/2 oz. sharp cheddar cheese
4 1/2 oz. ridged or plain elbow macaroni
1 -2 Tbsp. imitation bacon bits
Pinch of ground red pepper
4 1/2 oz. mozzarella cheese
2 cups fresh or thawed frozen broccoli florets
1/2 tsp. salt
1 cup evaporated milk

Preparation

Preheat oven to 450 degrees.
Spray a 6 cup shallow baking dish with nonstick cooking spray.
Cut cheddar and mozzarella cheese into 1/4 inch cubes.
In a large saucepan of boiling water, cook the macaroni until tender, 8 to 10 minutes, or according to package directions.
If using fresh broccoli florets, add them to the pasta 3 minutes before the pasta is done.
(If using thawed frozen broccoli, pat it dry with paper towels.)
Drain the macaroni (and fresh broccoli) and return it to the saucepan in which it was cooked.
Add the cheddar and mozzarella cheese, bacon bits, salt, and ground red pepper.
If using thawed frozen broccoli, add it here.
Spoon the mixture into the prepared baking dish, pour the milk evenly over the top, and bake until bubbly and golden, 18 to 21 minutes.
Approximately 4 - 6 servings.
Serving size 1 1/4 cups.