Cheddar Broccoli Pasta Bake - cooking recipe

Ingredients

16 ounces elbow macaroni
1 cup milk
1 (10 3/4 ounce) can cream of chicken soup
1 tablespoon mustard-mayonnaise blend
1 tablespoon olive oil
1 small onion, chopped
1 1/2 cups shredded cheddar cheese, divided
10 ounces broccoli, chopped, blanched, and drained

Preparation

Preheat oven to 350 degrees.
Cook elbow macaroni for 6 minutes, drain, and rinse with cold water.
Spray a 2 quart casserole dish with non-stick spray.
In a medium bowl, combine soup, milk, and mayonnaise.
Heat olive oil in a medium saucepan, over medium heat.
Add onion, cook and stir for 2-3 minutes.
Add milk mixture and bring to a boil, stirring constantly. Boil 1 minute.
Remove from heat; stir in 1 1/4 C of cheese until smooth.
Blend in the drained broccoli and cooked pasta.
POur mixture into prepared casserole dish.
Top with remaining 1/4 C cheese.
Bake in the oven for 20 minutes or until hot and bubbly.