Cheddar Broccoli Pasta Bake with Elbows

16 oz Mueller’s® Elbow Macaroni
1 cup (8 oz) low-fat milk
1 can (10.75 oz) reduced fat cream of chicken soup
1 tbsp creamy mustard-mayonnaise blend
1 tbsp olive oil
1 small onion, chopped
1 ½ cups (6 oz) shredded low-fat cheddar cheese, divided
10 oz fresh or frozen broccoli, chopped, blanched and drained

• Preheat oven to 350˚F.
• Cook and drain Elbow Macaroni according to package directions.
• Spray a 2-quart casserole with non-stick cooking spray. 
• In medium bowl, combine milk, soup, and creamy mustard-mayonnaise blend.
• 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 cups of cheese until smooth.
• Blend in the drained broccoli and cooked pasta.
• Pour mixture into prepared casserole dish.
• Top with remaining 1/4 cup cheese.
• Bake in 350˚F oven for 20 minutes or until hot and bubbly.

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