Cheddar Broccoli Pasta Bake

• 16 ounces Heartland Elbow Macaroni
• 1 (8 ounce) cup low-fat milk
• 1 (10.75 ounce) can reduced-fat cream of chicken soup
• 1 tablespoon creamy mayonnaise-mustard blend
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1-1/2 (6 ounce) cups low-fat cheddar cheese, shredded and divided
• 10 ounces fresh or frozen broccoli, chopped, blanched and drained

1. Preheat oven to 350°F. Cook pasta for 6 minutes and rinse with cold water. Spray 2-quart casserole with non-stick cooking spray.
2. In a medium bowl, combine milk, soup and creamy mayonnaise-mustard blend.
3. Heat olive oil in a medium saucepan, over medium heat. Add onion. Cook and stir for 2 to 3 minutes. Add milk mixture and bring to boil, stirring constantly. Boil 1 minute. Remove from heat, stir in 1-1/4 cups of cheese until smooth.
4. Blend in drained broccoli and cooked pasta. Pour mixture into prepared casserole dish. Top with remaining 1/4 cup cheese.
5. Bake for 20 minutes, or until hot and bubbly.

Comment on this recipe: