Ingredients
2
cups uncooked elbow macaroni (about 9 oz)
4
tablespoons butter
1/3
cup Gold Medal™ all-purpose flour
1
teaspoon onion salt
1
teaspoon garlic salt
1
teaspoon pepper
3
cups milk
4
cups shredded Cheddar cheese (16 oz)
2
cups chopped cooked chicken
1
bag (16 oz) frozen broccoli florets
1 1/2
cups Progresso™ panko crispy bread crumbs
4
tablespoons butter, melted
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.
